Spicy Miso Spaghetti

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2 - 4


  • ½ cup Hemp Hearts
  • 1 cup water
  • 1 tsp. liquid smoke
  • 4 tbsp. sambal
  • 3 tbsp. hot water
  • 3 eggs
  • 2 ½ tbsp. miso paste
  • 2 tbsp. olive oil
  • 1 ½ tbsp. maple syrup
  • 1 ½ tbsp. nutritional yeast
  • 1 tsp. minced onion
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. cracked black pepper
  • Juice of 1 lime
  • 1/3 cup parmesan, grated
  • 4 large sprigs of green onion, chopped
  • 400g spaghetti


  • In a medium-sized pot, combine Hemp Seeds with liquid smoke and toast the seeds until golden and fragrant.
  • Remove from the heat and allow to cool.
  • Transfer to a blender and add 1 cup of water. Blend until smooth.
  • Add the sambal, miso paste, olive oil, maple syrup, all of the spices, and the lime juice.
  • Blend until smooth and set aside.

At the same time:

  • Add water to a large pot and bring to a boil.
  • Add the spaghetti and cook until slightly al dente.
  • Rise and strain the noodles and set back in the large pot.
  • Add the blended sauce to the spaghetti over medium heat.
  • In a small bowl, whisk the eggs together and slowly blend into the spaghetti with sauce. Stir continuously to prevent eggs from fully scrambling.
  • After 1 – 2 minutes, add the nutritional yeast and then the parmesan cheese, mixing until thoroughly combined.
  • Serve onto plates or low bowls, topping with chopped green onion. 


  • Use any type of pasta you desire, you can even make it gluten free!
  • Make this recipe vegan by swapping the eggs and parmesan for your favorite plant-based substitute.
  • Store in an airtight container in the fridge for 4 – 5 days. Reheat to serve.