Brown Butter Miso Courgette Pasta
We're on letter D of Alphabetti, an A-Z of Twisted pasta. This is a beautifully light and fresh pasta perfect for those summer veggies and Ditalini.
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Ingredients
- 1 courgette, cubed into 1cm pieces
- a bunch (around 5-6) asparagus spears
- 2-3 garlic cloves, thinly sliced
- 200g ditalini pasta
- 2 tbsp extra virgin olive oil
- 100-200ml reserved pasta water
- 45g cashews, soaked for 10 minutes in boiling water
- 40g vegan butter block
- 1 heaped tsp white miso paste
- 1/2 tbsp nutritional yeast
- 60ml pasta water
- 1 lemon, juice
- to taste salt and plenty of freshly cracked black pepper
- a handful fresh mint, roughly chopped
- 1 lemon zest
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