Ingredients

• 1 cup Almondmilk
• 1 cup slivered almonds
• 2 tablespoons miso paste
• 2 garlics cloves
• 0.5 teaspoons Dijon mustard
• 0.25 cups freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 0.5 teaspoons sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees c) and brush a 7x9 baking dish with olive oil.
2. 2 Make the White Miso Sauce:In a high-speed blender, puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and salt until smooth.
3. 3 Make the pasta:Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil so that it doesn't get clumpy.
4. 4 Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add Brussels sprouts and cook, stirring occasionally until browned and beginning to soften, 5 to 7 minutes. Remove from heat, pour in white wine (or water). Stir to scrape up any bits that have stuck to the bottom of the pan.
5. 5 Add pasta, scallions, and white miso sauce. Stir to coat, then transfer to the baking dish. Top with panko bread crumbs, hemp seeds, a few pinches of salt, and drizzle the top with olive oil.
6. 6 Bake, covered, until the Brussels sprouts are fully tender and the dish is warmed through, about 15 minutes.
7. 7 Remove from the oven, top with fresh herbs and serve.

Nutrition per serving