Creamy Vegan Baked Pasta with Brussels Sprouts

Ingredients

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  1 cup raw slivered almonds
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  2 tablespoon white miso paste
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  2 garlic cloves
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  ½ teaspoon Dijon mustard
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  1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
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  ¼ cup fresh lemon juice
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  2 tablespoon extra-virgin olive oil
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  ½ teaspoon Blue Diamond Sea Salt Almonds
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  10 ounces shell pasta
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  3 cups Brussels sprouts sliced in half
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  2 tablespoons white wine or water to deglaze the pan
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  2 scallions sliced
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  Blue Diamond Sea Salt Almonds and freshly ground black pepper
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  1 tablespoon panko bread crumbs
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  1 tablespoon hemp seeds
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  cheese (optional)
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  1½ cup mozzarella (not pictured)
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  ¼ cup chopped fresh herbs (chives or tarragon or parsley)