Creamy Vegan Baked Pasta with Brussels Sprouts

Step 1
Preheat the oven to 400 degrees F (200 degrees c) and brush a 7×9 baking dish with olive oil.

Step 2
Make the White Miso Sauce: In a high-speed blender, puree the cashews, miso paste, garlic, Dijon mustard, water, lemon juice, olive oil, and salt until smooth.

Step 3
Make the pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil so that it doesn?t get clumpy.

Step 4
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add Brussels sprouts and cook, stirring occasionally until browned and beginning to soften, 5 to 7 minutes. Remove from heat, pour in white wine (or water). Stir to scrape up any bits that have stuck to the bottom of the pan.

Step 5
Add pasta, scallions, and white miso sauce. Stir to coat, then transfer to the baking dish. Top with panko bread crumbs, hemp seeds, a few pinches of salt, and drizzle the top with olive oil.

Step 6
Bake, covered, until the Brussels sprouts are fully tender and the dish is warmed through, about 15 minutes.

Step 7
Remove from the oven, top with fresh herbs and serve.