Noodles in a smooth cashew butter sauce with white miso and garlic, topped with roasted sweet potato and crisp shiitake.
Ingredients (serves 2)
- 120g noodles of your choice
- 1 small sweet potato, peeled and cubed
- 100g shiitake mushrooms, sliced
- ¼ cup Organic Raw Cashew Nut Butter
- 2 cloves garlic, minced
- ½ tbsp white miso paste
- ½ tbsp olive oil, plus more for roasting
- 2 tbsp fresh coriander, chopped
- Salt and pepper
Method
- Cook the noodles according to the pack until al dente. Drain and set aside.
- Heat the oven to 200°C. Toss the sweet potato with olive oil, half the garlic, salt and pepper and roast for 15 to 20 minutes, until tender and golden.
- On a second tray, toss the shiitake with olive oil, salt and pepper and roast for 10 to 15 minutes, until crisp at the edges.
- In a small pan over a low heat, stir the cashew butter, remaining garlic, miso and a splash of water until smooth. Season to taste.
- Toss the noodles in the sauce, add the sweet potato and shiitake, and top with coriander.
About the cashew butter
Our cashew butter is 100% organic raw cashews, stone-ground at low temperatures. It is creamy, rich and lightly sweet, with 21g of protein per 100g. It makes a smooth base for sauces and dressings and is also good on toast and in smoothies.
Contains cashews (tree nuts).
