Miso Chili Penne
Have your umami tastebuds dancing and your kitchen sparkling with this one pot recipe that will be ready in under 30 minutes. This gluten-free, and vegan meal could not be simpler or more delicious.
Miso Chili Penne
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Course: Dinner
- Cuisine: Japanese
- Servings: 2
Ingredients:
- 1 package of Chickapea Penne
- ¼ cup reserved starch water from cooking pasta
- ¼ cup plant-based milk, unsweetened
- ½ cup vegan cream cheese
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp salt
- 3 Tbsp green onion, finely chopped
- ¼ cup Okazu Chili Miso oil
Instructions:
- 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)
- When done cooking, scoop out a ¼ cup of the pasta water and set it aside
- Drain and rinse the pasta with warm water
- Return the pasta to the pot and pour in starch water and plant-based milk
- Stir the pasta well to combine
- Return the pot to the cooking element over low heat
- Mix the vegan cream, nutritional yeast, garlic powder and salt into the pasta until evenly coated
- 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
