from Christina Cooks

8 ounces spaghetti 3 tablespoons white miso 3 tablespoons extra virgin olive oil 3 ounces (roughly 9 tablespoons) coarsely ground hazelnuts or macadamia nuts Pinch garlic powder 1 tablespoon black peppercorns

Bring a medium pot of salted water to the boil. Drop spaghetti and make the sauce. Make the sauce by placing miso, olive oil, ground nuts and garlic powder in a skillet over low heat. Cook stirring occasionally. Place the peppercorns in a small skillet and toast over medium heat until fragrant. Transfer to a mortar and pestle and grind. When the pasta is cooked al dente (about 7 minutes), transfer it (using tongs) to the skillet with the sauce. Add a couple tablespoons of pasta cooking water (if needed) to make the sauce ‘creamy.’ Toss in fresh peppercorns and serve.

I opted for using a boxed penne, and adding canned mushrooms...

Per 1 cup: Calories 225, Carb 25, Protein 9, Fat 12, Sodium 259, Fiber 4