Miso Pesto Pasta
Fresh and incredibly flavourful miso pesto pasta!
Servings: 4 Servings
Calories: 131cal
Equipment
Ingredients
- 1.5 cups fresh basil leaves gently packed
- ½ cup unsalted sunflower seeds
- 3-4 cloves garlic
- 3 tablespoons white miso paste
- 3 tablespoons apple cider vinegar
- 2-4 tablespoons filtered water if needed
- ½ pound fettuccini or pasta shape of choice
Instructions
- Bring a large pot of salted water to a boil and cook your pasta according to package directions for 'al dente' pasta. If there are no package directions for 'al dente' undercook the pasta by 1-2 minutes.
- Reserve ½ cup of the pasta water, drain the pasta, return it to the pot and set it aside.
- Meanwhile, add all the pesto ingredients to your food processor, blending until combined and adding 2-4 tablespoons of water, if needed.
- Toss the cooked pasta with the miso pesto, adding as much of the reserved pasta water as you'd like to thin out the sauce to your taste. Then serve.
Notes
- Use UNSALTED sunflower seeds to prevent the dish from being too salty.
- Salt your cooking water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook to ‘al dente’ texture. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
- Reserve some starchy cooking water before draining your pasta to thin out the miso pesto sauce to your taste.
Nutrition
Calories: 131cal | Carbohydrates: 8g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 479mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
