
Ramen
with Cacio e Pepe Broth & Asparagus
Cacio e pepe is a coveted pasta dish from Rome, coated in a simple sauce of pecorino romano cheese and black pepper. We brought the flavors of this classic pasta to a brothy ramen bowl. Sweet roasted red peppers, vibrant piquanté peppers, and buttery asparagus add depth to this high-protein, high-fiber dinner.
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INGREDIENTS
- 2 tbsp red miso paste
- 2 tsp vegetable broth concentrate
- 4 oz asparagus, thinly sliced, trimmed, trimmed and thinly sliced
- 4 oz roasted red peppers
- 1 oz red piquanté peppers
- 10 oz high fiber ramen noodles
- 4 oz teen spinach
- 2 tbsp vegan parmesan
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil. In separate medium saucepan, combine miso paste, broth concentrate, ½ tsp black pepper, and 3 cups water. Whisk to dissolve miso. Bring to a boil, reduce heat to low, and simmer until step 4. (4-serving meal: 1 tsp black pepper, 6 cups water) (TIPS: Feel free to use up to 1½ tsp black pepper if you prefer more spice. For the 4-serving meal, use large pots.)
Combine asparagus, roasted red peppers, red piquanté peppers, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. (4-serving meal: 2 tbsp olive oil)
Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain and rinse under cool water to stop cooking process.
Add spinach to simmering broth and cook until wilted, 2 to 3 minutes. Divide ramen and cacio e pepe broth between bowls. Top with asparagus topping. Sprinkle with parmesan. Dig in!
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