CHILI MISO PASTA

Name: CHILI MISO PASTA
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: Michelina's Fettuccine Alfredo; Asturi Bruschettini, Classico Virgin Olive Oil; Morton Iodized Salt, 26 Ounce; McCormick® Whole Black Pepper; El Guapo® Crushed Red Chili Pepper; Green Onions Organic; Elephant Garlic; Ocean Mist Farms Season & Steam Sweet Baby Broccoli; Manischewitz Soup Mix, Vegetable, with Mushrooms; SIGNATURE SELECTS Garbanzo Beans; Seapoint Farms Edamame Shelled - 12 Oz; Bragg Nutritional Yeast; Hikari Miso Miso Soup, Organic, Spinach & Wakame

Serves 2

30 mins prep

40 mins cook

70 mins total

CHILI MISO PASTA

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0 servings

fettuccine

olive oil

salt

ground black pepper

pinchcrushed red pepper

scallion

garlic

cupbroccoli

mushroom mix

garbanzo beans

cupsoybeans

tbspnutritional yeast

white miso

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Cook green onion, garlic and chili flakes until fragrant and add mushrooms. Cook until soft, add broccoli. Toss to combine. Add in chickpeas, edamame, tofu, nutritional yeast salt and pepper. Toss to coat. Add in cooked pasta, as much chili miso as you desire and pasta water and toss to emulsify. Check for seasoning and serve immediately.

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CHILI MISO PASTA | Teriann Carty

CHILI MISO PASTA

Serves 2

30 mins prep

40 mins cook

70 mins total

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