One Bag Pasta & Miso Nuts Meal Prep
This one-bag pasta with miso-roasted nuts is all about flavour, balance, and ease. A wholesome mix of pasta, vegetables, and umami-rich miso nuts makes for a nourishing meal prep that’s perfect for batch cooking. It’s quick to make, packed with fibre and healthy fats, and ideal for keeping you fuelled through the week. Store portions neatly in your favourite OXO containers to keep everything fresh and ready to grab when you need it.
PREP TIME 20 MINS
COOK TIME 30 MINS
PLANT POINTS 11
DIFFICULTY MEDIUM
Ingredients
For the pasta:
500g (18oz) fusilli, farfalle, or penne
2 garlic cloves, peeled
60g (2oz) whole almonds
250g (9oz) watercress, spinach and/or rocket (arugula) (or use cavolo nero or savoy cabbage, stems removed)
125ml (generous ½ cup/ 4¼fl oz) extra-virgin olive oil, plus extra for drizzling
4 tbsp of grated Parmesan (or use vegan alternative), plus extra to serve
3 tbsp toasted pumpkin seeds
3 tbsp toasted sunflower seeds
Sea salt and freshly ground black pepper
For the nuts:
2 tbsp brown or white miso
3 tbsp maple syrup
3 tbsp olive oil
1 tbsp chopped rosemary
1 tsp sweet paprika
½ tsp dried chilli (red pepper) flakes (optional)
500g (18oz) nuts (I use a mix of cashews, hazelnuts, walnuts, pecans, macadamia nuts, and skin-on almonds)
100g (¾ cup/3½oz) pumpkin seeds
Sea salt and freshly ground black pepper
Method
Pasta
1.
Bring a big pan of salted water to the boil and cook the pasta according to packet instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil.
2.
Add the garlic and almonds to the water and simmer for 2–3 minutes until the garlic is just tender, then add the salad leaves. Push the leaves under the water so they’re just submerged, then drain into a sieve (strainer). Transfer the wilted leaves, garlic, almonds, olive oil and Parmesan to a blender or food processor (you can also use an electric hand-held blender), then blitz to a bright green purée. Season to taste with salt and pepper.
3.
Add the sauce back the pan and set over a low heat, then stir in the cooked pasta to ensure everything is hot.
4.
Transfer the pasta to bowls, sprinkle over a little extra Parmesan and the toasted seeds, then drizzle with a little extra oil before serving.
Nuts
1.
Preheat the oven to 170°C/150°C fan/350°F and line a baking sheet with baking paper.
2.
Place everything except the nuts and seeds in a bowl with ½ teaspoon each of salt and pepper and mix well. Add the nuts and seeds and stir so everything is nicely coated, then spread out in a single layer on the baking sheet.
3.
Roast for 13–17 minutes, stirring occasionally,
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