Cuttlefish Ink Pasta with Creamy Cashew-Miso Sauce
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Recipe Intro From christinefiorentino_
Umami, miso hungry! This decadent, luxurious, totally vegan pasta dish is unexpectedly and uniquely delicious. Tender, slightly briny cuttlefish ink pasta beautifully combines with a creamy, nutty, umami-packed cashew-miso sauce. Topped with the tanginess of fresh lemon zest, toasty crushed pistachios, and everyone’s favorite rich and creamy shredded cheese of choice, it’s a world of flavor in every single bite. This is filling, hearty, healthy, and a big bowl of comfort for weeknight meals, weekend entertaining, and holiday menu planning alike! Shop these ingredients and more in the Feedfeed Shop!
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ingredients
- 1 1/2 cups raw, unsalted cashews
- 1/4 white miso paste
- 2 teaspoons dijon mustard
- 2 cloves garlic
- 1 1/2 tablespoons extra virgin olive oil
- Juice of half a lemon, (about 2 tablespoons)
- 1 cup water, more if needed for consistency
- 2 cups preserved pasta water, divided
- 1 16-ounce package Sfoglini Cuttlefish Ink Spacatelli, or other squid ink pasta of your choice
- 1 13.5 ounce can peas, drained
- Zest of 1 lemon, for garnish and serving
- 1/2 cup roughly chopped toasted pistachios, for garnish and serving
- Shredded Manchego cheese, (or a vegan cheese of your choice)
Method
Step 1
Soak cashews in 4 cups room temperature water for 2 hours. They should break easily once ready. Drain and add to food processor or blender with white miso paste, dijon mustard, garlic cloves, extra virgin olive oil, and lemon juice. Pulse to combine and then mix until a thick consistency is reached. Add water. Mix until a thin and creamy consistency is reached. If the sauce is too thick, add water 1 tablespoon at a time to reach thinner consistency. Place aside.
Step 2
Steam peas over medium heat in ¼ inch water until water has completely evaporated. Plunge peas into ice bath.
Step 3
Cook ink pasta according to instructions. Preserve 2 cups pasta water before draining.
Step 4
Return pasta to pot. Add peas, cashew-miso sauce, and 1 cup pasta water. Stir gently to combine. If making this hours in advance, preserve additional cup of pasta water for reviving consistency in the pot later on. If not, portion into pasta bowls. Garnish each serving with lemon zest, toasted pistachios, and shredded Manchego cheese. Serve immediately.