Miso-Glazed Nuts & Mushroom Noodles
Shelf-stable nuts roasted with miso paste and served over pasta with jarred mushrooms.
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8 oz dried pasta (spaghetti or udon)
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1/2 cup shelf-stable nuts (cashews, almonds, or peanuts)
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2 tbsp miso paste
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1 tbsp soy sauce
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1 tbsp honey or maple syrup
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1/2 tsp sesame oil
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1/2 cup jarred mushrooms, drained and sliced
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2 cloves garlic, minced
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2 tbsp olive oil
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1/2 cup vegetable broth
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Salt & black pepper to taste
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Sesame seeds & green onions
Instructions:
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Roast the nuts: Heat a dry pan over medium heat. Toast the nuts for 2-3 minutes until fragrant.
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Glaze with miso: In a small bowl, mix miso paste, soy sauce, honey, and sesame oil. Toss the toasted nuts in the mixture and set aside.
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Cook the pasta: Boil in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
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Sauté mushrooms & garlic: Heat olive oil in a pan over medium heat. Add garlic and mushrooms, cooking until softened.
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Build the sauce: Pour in vegetable broth and reserved pasta water. Simmer for 2 minutes.
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Combine: Toss the cooked pasta into the sauce, then mix in the miso-glazed nuts.
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Season & garnish: Adjust salt and pepper to taste, and top with sesame seeds and green onions.
