Miso-Butter Noodles

(serve on gluten-free pasta—I like lentil pastas that are higher in protein)

*This recipe is for 1-2 people at most unless you double it. I think of this as a quick meal for lunch at home or even dinner. This recipe was inspired by my friend, who described this as a “basic meal” she used to make for her young son “miso-butter noodles”. I thought it sounded deliciously comforting. This is my own take on the recipe, which I often make for lunch when I am in a hurry and need to eat something warm.

Ingredients:

1 T white miso paste

2 T grass-fed butter

1 clove garlic minced

Handful of cherry tomatoes, cut in half

Gluten-free pasta of choice

2-3 T Pasta water

1 tsp unsweetened cashew butter (may omit if you don’t have but it makes this recipe extra creamy, not to mention adding some healthy fats).

Directions:

• Start boiling your pasta. This meal should come together in 10-12 minutes…as long as it takes to boil up that gluten-free lentil pasta.

• Start by melting the butter and miso paste in a skillet or saute pan large enough to hold the pasta.

• Add in cherry tomatoes. Saute.

• Add in 1 T of hot water (from your pasta pot) to avoid burning the miso + butter.

• When tomatoes look fairly wilty, then saute in your minced garlic. Cook garlic without browning it.

• Add in another 1-2T of hot pasta water as you cook the garlic for 2-3 minutes.

• Meanwhile, pasta should be done--drain pasta and add this to your saute pan/skillet. Turn off heat.

• Stir in 1 tsp UNSWEETENED cashew butter. Make sure pasta is coated with your miso-butter sauce. ENJOY!!

Pair with simple green side salad tossed in a vinaigrette dressing