- 60g cashew butter
- 50g nutritional yeast
- 2 tbsp miso
- 1 tbsp Black pepper, frsshly ground
- 1/4 cup extra Virgin olive oil
- salt to taste
- 400g pasta
- Cook pasta as per pack instructions. Boil Palmini pasta for 10 mins to completely remove its own flavour and to get a softer texture.
- Meanwhile, mix the miso, cashew butter and nutritional yeast in a bowl. Set aside.
- Heat up olive oil in a pan on medium heat, add the peppercorn. Toast for 1-2 mins or till fragrant.
- Now add miso mixture to the pan and as well as a cup of pasta water (for Palmini products, I’d use just warm water). Whisk it in till smooth.
- Add the pasta and toss well.
- Serve with a touch more olive oil and peppercorn. Enjoy