Miso Sichuan Pasta

This miso pasta is my vegetarian/vegan friendly twist on Cacio e Pepe!

Servings: 2-3

Ingredients:

• 8 oz whole wheat spaghetti 

• 2 tbsp butter (or vegan butter)

• 2 tbsp garlic (or 12 cloves minced)

• ½ medium onion, finely diced

• 1½ tsp fresh cracked black pepper

• ¼ tsp ground Sichuan pepper

• 2 tbsp white miso

• 3 tbsp nutritional yeast

• 1½ tsp crushed red pepper

• 2 cups pasta water

Directions:

1. Cook spaghetti until it’s al dente (I usually do 2 minutes less than the box instructions) and reserve 2 cups of pasta water 

2. Melt butter into a pan on medium heat

3. Add onion and garlic and cook until onions are translucent

4. Add black pepper, Sichuan pepper, crushed red pepper, miso paste and nutritional yeast and cook for 2-3 minutes

5. Add 1 cup pasta water 

6. Toss spaghetti into sauce

7. If you’re not going to eat it right away, add additional pasta water a little at a time when reheating 

8. Serve hot and enjoy!

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