Miso-Butter Pasta with Frozen Peas

Ingredients

• 8 oz spaghetti
• 1 tbsp salt (for the pasta water)
• 3 tbsp vegan butter
• 1 1/2 tbsp white miso paste
• 1/2 tsp garlic powder
• 1 cup frozen peas (no need to thaw)
• Freshly cracked black pepper, to taste
• 1 tbsp fresh parsley or chives, chopped (optional)
• 1 tsp lemon juice (optional, to finish)

Instructions

1. Bring a large pot of water to a boil. Salt it well and cook the spaghetti to al dente per package directions (about 8-9 minutes).
2. Reserve 1/2 cup of the starchy pasta water before draining. Drain the pasta and set aside.
3. In the same pot off the heat, melt the vegan butter. Whisk in the white miso and garlic powder until smooth and emulsified.
4. Add the drained pasta and the frozen peas to the pot. Toss vigorously, adding splashes of the reserved pasta water as needed, until the sauce clings to every strand and the peas are bright green and just warmed through (1-2 minutes).
5. Finish with lots of cracked black pepper, the parsley or chives, and a small squeeze of lemon if you like. Serve immediately.