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?Pasta noodles in broccoli miso broth? This was one of the very first recipes I posted on Instagram. (Different picture but styled with the exact same spaghetti swirl!) I had very few followers then and so it got very few likes!!! You can see the original post way down on my feed. I love this recipe so I’m reposting it now that there are more of you! This broth also works as a soup so you don’t have to eat it with pasta.
?Recipe: (Soak 1/2 cup cashews overnight or you can do a quick soak in boiling water for 20 minutes while prepping.) Optional: Bake 6oz cooked pasta at 400F with generous topping of vegan cheese until cheese is melted and golden. Or you can skip the cheese and just cook the pasta and keep aside. Meanwhile, cook 3 finely chopped onions and 5 minced garlic cloves in a little broth or water (or olive oil if preferred) until onions have softened and are more translucent. Add 2 cups veggie broth and bring to a boil. Reduce heat, add just the florets from one large head broccoli, cover and simmer until broccoli florets have softened. (Add more veggie broth if needed as broccoli needs to be submerged in the broth.) Once broccoli is soft, transfer everything from pot to blender and add 1 tbsp mellow miso, 3 tbsp lime juice + zest from 1/2 lime, 1/2c soaked cashews, 1c basil leaves and 1 tbsp minced fresh ginger. Blend until mostly smooth, adding more broth depending on desired consistency. Salt and black pepper to taste. Pour broccoli broth onto baked (or unbaked) pasta. (You can have the broccoli miso broth as a soup instead. Just add more vegetable broth when blending.)
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