Miso Chili Penne

1. In a large pot prepare the Chickapea Penne to package specifications (heat 16 cups of water over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
2. When done cooking, scoop out a ¼ cup of the pasta water and set it aside
3. Drain and rinse the pasta with warm water 
4. Return the pasta to the pot and pour in starch water and plant-based milk
5. Stir the pasta well to combine
6. Return the pot to the cooking element over low heat
7. Mix the vegan cream, nutritional yeast, garlic powder and salt into the pasta until evenly coated 
8. Plate each portion of the pasta and top with a generous amount of Okazu Chili Miso Oil and green onion

Recipe Notes:

• Tofutti vegan cream cheese was used in this dish
• The Chili Miso sauce has a mild-medium level heat and therefore quantities used should be adjusted based upon spice preference
• Okazu Chili Miso oil has a lightly spicy flavour and really adds a particular flavour to this dish and therefore should not be substituted