Walnut Miso Noodles
Adapted from 101CookBooks.com. You'll likely have a bit of dressing leftover to toss with your fresh greens. Serves 1-2.
4 ounces whole wheat spaghetti or linguini (or soba)
1/4 cup walnuts, toasted
1/4 cup sunflower olive oil
1 medium clove garlic, peeled
2 TB miso paste
1 TB apple cider vinegar
2 tsp honey
salt to taste
1/4 cup+ warm water
Topping:
2 cups of mixed baby greens
1 cup sliced, sauteed mushrooms
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Add the greens and toss some more. Arrange in two bowls or on a platter. Top with sauteed mushrooms.
