Miso Walnut Meatballs

Preheat the oven to 425°F. Place the cashews in a small bowl with ½ cup hot tap water. Let the nuts soak for at least 10 minutes. Bring a large pot of salted water to a boil for the pasta. Roughly chop the mushrooms. Peel the garlic. Zest and halve the lemon.

In a blender, blend just 1 garlic clove, oats, and walnuts until coarsely chopped. Transfer to a large bowl. Add the chopped mushrooms to the blender and pulse until finely chopped, then empty into the bowl. Add just 1 tbsp red miso paste, chile flakes, and a pinch of salt and pepper, and stir to combine.

Add 1 tbsp vegetable oil to a baking sheet. Form mushroom mixture into 6 meatballs with your hands and carefully roll them in the oil to coat. Spread them out on the baking sheet and bake, undisturbed, until browned, about 20 to 22 minutes.

Add the penne to the boiling water, stir, and cook until al dente, about 6 to 8 minutes. Add the peas and cook for an additional 30 seconds. Drain the pasta and peas and return them to the pot, off of the heat. Add the lemon zest, juice from just half the lemon, 2 tsp olive oil, and a pinch of salt and pepper to the pot.

Add the cashews and their soaking water to the blender. Drain the roasted red peppers and add them to the blender along with the remaining garlic, remaining lemon juice, and remaining red miso paste. Blend the roasted red pepper sauce until smooth. Season to taste with salt and pepper. Place a small skillet over medium heat and add the roasted pepper sauce. Cook until hot, about 2 to 3 minutes.

Divide the lemon penne between large plates and top with miso walnut meatballs. Drizzle with warm roasted red pepper sauce. Mangia!