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Close-up, overhead view of a delicious bowl of Miso Pasta with Brussels Sprouts, garnished with red pepper flakes.

20-Minute Creamy Miso Pasta with Brussels Sprouts

This quick and creamy miso pasta is packed with umami, tossed with golden Brussels sprouts, and comes together in just 20 minutes. Perfect for a flavorful, plant-based weeknight meal.
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Course: Dinner, Main Course
Cuisine: Asian-Inspired, Plant-Based
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup raw cashews, soaked 3–4 hours and drained
  • 1 tablespoon white or mellow miso paste
  • 1 small garlic clove, peeled
  • ¼ teaspoon Dijon mustard
  • ½ cup filtered water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • sea salt, to taste
  • 1 teaspoon olive oil (for searing)
  • 2 cups Brussels sprouts, halved
  • 1 teaspoon fresh lemon juice (for sprouts)
  • 8 ounces long pasta (e.g., brown rice spaghetti)
  • freshly ground black pepper, to taste
  • chili flakes, optional for garnish

Equipment

  • High-speed blender
  • Large Skillet
  • Large pot
  • Colander
  • Measuring Cups and Spoons

Method
 

  1. Soak cashews in hot water for 30 minutes (or cold water for 3–4 hours), then drain and rinse.
  2. Blend soaked cashews, miso paste, garlic, Dijon mustard, filtered water, lemon juice, olive oil, and sea salt until smooth and creamy.
  3. Heat 1 tsp olive oil in a skillet over medium-high. Sear Brussels sprouts cut-side down for 2–3 mins. Toss and cook 7–10 mins until tender. Add 1 tsp lemon juice and remove from heat.
  4. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  5. Return pasta to pot. Pour in creamy sauce and toss. Add pasta water gradually until desired consistency is reached. Gently fold in Brussels sprouts.
  6. Serve hot, topped with black pepper and chili flakes if desired.

Notes

Substitute cashews with silken tofu for a nut-free version. Red miso adds a bolder flavor. Add tofu, mushrooms, or spinach for variety. Use gluten-free pasta to keep the dish GF.