Pasta with Creamy Carrot Zucchini Miso

Serving size 4 - about 489 calories per serving

Ingredients

500 grams short pasta

2 tbsp vegetable oil

1 tbsp crushed garlic

1 medium onion diced

2 cups thinly sliced carrots

1 ½ cups thinly sliced zucchini

1 cup vegetable broth

1 cup water

½ cup roasted cashews

1 tbsp hot pepper flakes

2 tbsp white miso paste

Salt and pepper to taste

Chopped parsley for garnish

Directions​​

1. Cook pasta per directions on package

2. Heat oil in a medium pot over medium heat

3. Sauté onions and garlic until golden.

4. Add carrots, zucchini and cashews and continue to sauté for five minutes

5. Add vegetable broth, water and hot pepper flakes to vegetables and bring to a boil

6. Cover, lower heat to low and simmer until carrots are fork-tender, about 15 minutes

7. Stir in miso paste and cook for another 5 minutes

8. Take off of heat and let cool ten minutes

9. Using a blender, blend the vegetable mixture until fully blended and creamy

10. Add sauce to pasta and add salt and pepper to taste

11. Plate and sprinkle chopped parsley

Tasty pasta

Ingredients

Sautéing onions and garlic

Adding veggies and cashews

Sautéing veggies and cashews

Added veggie broth and water

Added hot red pepper flakes

Added miso to veggie mix

Blended veggies make sauce