Almond Miso Pasta
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Preparation Time:
10
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Cooking Time:
20
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Serves:
2
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Calories Per Serving:
450 Kcal
Ingredients
- 2 thin bunches of dried whole wheat, wholemeal of gluten free spaghetti
- 2 tbsp. of almond butter
- 1 heaped tbsp. of miso paste
- 1 pack of pre prepped cubes butternut squash (Dunnes stores)
- 1 handful of blanched almonds
- Sea salt and pepper to taste
- rapeseed/ olive oil
Method
- Place the squash on an oven tray and drizzle with a little oil and season and roast on 180C for 15 minutes
- Just before the squash is cooked, cook the pasta in a large pot of boiling salted water as per instructions or until just soft with an al dente bite and drain leaving just a touch of the cooking water in the pot
- Whisk the miso and butter in a small bowl with a touch of hot water to a creamy smoothness and add to the pasta over a gentle heat
- Add the roast squash and a little seasoning required
- and allow the paste to coat all of the pasta and warm through
- Quickly dry toast the almonds on a frying pan and when just golden, blitz to a crumb in the processor of crush in a tea towel
- Serve in bowls with the almonds sprinkled over the top