Watch the recipe video here!


250g spaghetti
Small handful of asparagus, chopped into 1 inch pieces 
1 clove of garlic, minced
½ cup fresh or frozen corn 
1 tbsp olive oil

1/4 cup raw cashews
1 tbsp white miso
1 tsp garlic powder
2 tbsp nutritional yeast
Zest of a medium size lemon zest 
Juice of a lemon
1 tsp salt 
1 cup water 

Italian Parsley/or fresh basil 
Black pepper 
Chili flakes (optional) 


  • Bring a large pot of salted water to a boil and cook your pasta according to the package. Making sure to save about a cup of pasta water. Set cooked noodles aside.

  • To a nonstick pan over medium heat, add the olive oil followed by the asparagus and garlic. Saute for a minute or so and add in the corn. Sauteeing for another 2 minutes until the garlic is golden. Remove from the pan and set aside.

  • To a blender, add the cashews, miso, garlic powder, nutritional yeast, lemon zest, lemon juice, salt and water. Blitz until smooth.

  • Add the sauce to the pan you were cooking your veggies in over low/medium heat followed by the noodles. Toss until the noodles are fully coated and add pasta water until the sauce is as thick or thin as you prefer.

  • Toss in your veggies and plate up garnishing with parsley or basil and fresh black pepper.