CREAMY MISO LINGUINE 🌱 with confit tomatoes
ingredients (serves 2)
- 180g linguine (or any other pasta you like)
- 200g cherry/plum tomatoes
- 4 cloves of garlic
- 1 large/2 small echelon shallots, diced
- 1 tbsp miso paste, mixed with water to make a loose slurry
- 2 tbsp nutritional yeast
- juice of a quarter of a lemon
- 400ml almond milk
- 300ml vegetable stock
- parsley to garnish
Method
1. add the tomatoes & garlic to a baking dish (make sure it’s not too big as it’ll take a lot more oil to cover the tomatoes) drizzle generously with just enough oil to cover & roast at 200°C for 25-30 mins until jammy & blistered
2. for the pasta: sauté the shallot until soft then stir in milk & stock
3. bring to a boil, add the pasta, let it soften slightly & give everything a nudge so it’s mostly covered by the liquid
4. reduce to a simmer & cook for 15-20 mins until the pasta is cooked to your liking & the sauce has thickened (you may need to cover it to help the pasta cook depending on the thickness of the pasta used)
5. stir through the lemon juice, nutritional yeast & miso slurry, add a splash more water if the pasta is too dry then season to taste & serve topped with confit tomatoes & parsley
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