Lemon Miso Pasta

Bring a large pot of salted water to a boil. Place cashews in a small bowl and add ½ cup hot water. Let nuts soak for at least 10 minutes. Halve and juice the lemon. Peel the garlic. Thinly slice the scallion. Cut broccoli florets into bite-size pieces.

Add pepitas, nutritional yeast, as much of the red chile flakes as you’d like, and a pinch of salt to a blender, and pulse until well chopped. Transfer the chile pepita parmesan to a small bowl, add 1 tsp olive oil, and stir. TIP: We will use the blender again; you don’t need to rinse it.

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add broccoli florets, ¼ cup water, and a pinch of salt and pepper. Cover, and cook until the broccoli is bright green and crisp-tender, 3 to 4 minutes. Sprinkle with 1 tbsp chile pepita parmesan.

Add rotini to the boiling water and stir. Reduce heat slightly and cook pasta until al dente, 6 to 8 minutes. Drain the rotini and return it to the pot, off heat. TIP: Save the remaining pasta for your own use.

Add cashews and the soaking water to the blender. Add lemon juice, peeled garlic, white miso paste, and a pinch of salt and pepper. Blend the lemon miso sauce on high until smooth. Taste, and add salt as necessary.

Add lemon miso sauce to the cooked pasta and toss. Divide the lemon miso pasta between bowls and top with broccoli and chile pepita parmesan. Sprinkle with sliced scallion. Bon appétit!