Creamy Vegan Pasta Bake with Brussels Sprouts
In lieu of a lot of cream and cheese, I used my key creamy grinder sauce: celery, Almond Breeze almondmilk, white miso paste, garlic, lemon juice to get tang, and a little Dijon mustard to the thickness you need in a pasta jar. Yes, if you are a buff, you might recognize a number of these ingredients in the creamy miso pasta recipe at our cookbook... it is a superb combo I've accommodated here in order to make a comfy baked edition.
This vegan pasta bake is. Follow the recipe top with a little mozzarella cheese as written to get a vegan meal or, in case you are not vegan!
Ingredients
white miso sauce
- 1 cup uncooked slivered almonds
- White miso paste
- 2 garlic cloves
- 1/2 tsp Dijon mustard
- 2 tbsp olive oil
- 1/2 tsp sea salt
- For your pasta
- 10 oz shell pasta
- 1 tbsp extra-virgin olive oil
- 3 cups Brussels sprouts
- 2 tbsp water, or white wine, to deglaze the pan
- 2 scallions
Bread crumb topping
- 1 tbsp panko bread crumbs
- 1 tbsp hemp seeds
- ⅛ tsp sea salt
- Olive oil, for drizzling
Directions
- Preheat the oven and brush a size that is 7x9-inch or comparable baking dish.
- Create the miso sauce: In a high speed blender, blend almond milk, miso paste, garlic mustard, the almonds, lemon juice, olive oil, and salt and mix till smooth.
- Prepare the pasta according to the directions on the package. Drain and toss with a little olive oil.
- Heat the oil in a skillet over medium/high heat. Add the scallions, the pasta, and the sauce . Top with all the panko bread crumbs, hemp seeds, a couple pinches of salt drizzle the top, and if using.
- Bake, covered for 15 minutes or until the Brussels sprouts are tender and the dish is warmed through. This cooking time will prevent the filling.
Notes
Note: if youwish to consume this with cheese on top and're not vegan, sprinkle 11/2 cups shredded mozzarella cheese and bake uncovered 20 to 25 minutes, until bubbly.