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Back To Recipes

Almond Miso Pasta

  • Preparation Time:
    10
  • Cooking Time:
    20
  • Serves:
    2
  • 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

  1. Place the squash on an oven tray and drizzle with a little oil and season and roast on 180C for 15 minutes
  2. 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
  3. 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
  4. Add the roast squash and a little seasoning required
  5. and allow the paste to coat all of the pasta and warm through
  6. 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
  7. Serve in bowls with the almonds sprinkled over the top
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