TANGY MISO PASTA WITH PEAS
Something I do at the grocery store that I have told no one about, is sneakily observe what people put into their shopping trolleys. I’ve been known to see something of interest and recipe ideas start swirling in my head and so I immediately turn my trolley around and find that product to buy. Miso was the item my wandering eyes picked up on the other day and conjured up ideas of delicious food combinations. I was thinking miso, lemon, peas, pasta.
I came home and told my husband and he looked at me strangely and said, “If that was on a menu in a restaurant I would never order it”. Sometimes I think he says things like that to challenge me and guess what, I was up for it. In 40 minutes this slightly salty, slightly tangy and full of flavour vegan pasta dish was ready. Let me tell you, he chomped down on that pasta like he tasted food for the first time. I don’t want to toot my own horn but it was bloody delicious. I sat opposite him and just stared until he realised I was looking at him eating and with a smirk he looked up and said “I knew the flavours would taste phenomenal” Ha!
In all seriousness, is it bad that dinner is an exciting event for us and a conversation topic? I know so many people that find deciding what to eat for dinner an exhausting process but for us it is an entertaining moment. My son stood there listing the reasons why pasta and vegetables are not a substantial meal for children to eat (he doesn’t eat pasta or rice) my daughter tasted every ingredient individually and then as a whole, mimicking the way judges do on Masterchef, and I was laughing the whole time and enjoying how my little family come together and discuss my cooking. I hope you enjoy this recipe. It is so light and refreshing and yet the perfect comfort-type meal for any night of the week. Enjoy.
250g Orgran Super Trio Penne Pasta
1 bunch broccolini, wash and cut into strips
250g fresh peas (snap off stem end and pop open)
2 tbs extra virgin olive oil
1/3 cup salad sprouts of choice
Zest of 1 lemon
1 tbs sunflower seeds
Sea salt and pepper
Handful of basil leaves
1 tbs mild miso paste
4 tbs lemon juice (from the same lemon used for its zest)
1 tsp tahini
1 tsp dijon mustard
1/4 cup extra virgin olive oil
Bring to boil a saucepan of salted water and add pasta. Whilst the pasta is cooking, prepare the miso sauce and vegetables.
Combine all miso sauce ingredients in a bowl and whisk till smooth. Set aside.
Pasta should be boiled and ready. Make sure you have reserved 1/2 cup of pasta water.
In a frying pan add the olive oil, broccolini and peas. Season with sea salt and pepper. Fry on high heat for 2-3 minutes stirring occasionally until they begin to brown. Have pasta ready and add to pan with vegetables along with the miso sauce and 1/2 cup of pasta water.
Allow the pasta to absorb the sauce for 1-2 minutes or until you see the miso sauce begin to thicken.
Turn off heat and pour pasta into a large serving bowl.
Sprinkle and serve with the sunflower seeds, sprouts, lemon zest, freshly ground pepper and basil leaves.