This creamy pasta dish is made with miso and Almond Breeze Almondmilk to create a velvety taste.
Ingredients
White Miso Sauce:
1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
1 cup raw slivered almonds
2 tablespoons white miso paste
2 garlic cloves
1/2 teaspoon Dijon mustard
1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
Pasta:
10 ounces shell pasta
1 tablespoon extra-virgin olive oil
3 cups Brussels sprouts, halved
2 tablespoons white wine (or water)
2 scallions, sliced
sea salt and freshly ground black pepper to taste
Bread Crumb Topping:
1 tablespoon panko bread crumbs
1 tablespoon hemp seeds
1/3 teaspoon sea salt
extra-virgin olive oil to taste, for drizzling
1/4 cup chopped fresh herbs (chives, tarragon, or parsley)
Directions
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