Cheesy Pasta with White Beans and Greens

1. Cook pasta according to package directions.

2. Whisk together 2 cups plant milk, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 2 tablespoons tapioca starch or arrowroot.

3. Heat the mixture in a saucepan while whisking continuously.

4. Once warm, add 4 tablespoons nutritional yeast and continue whisking.

5. Cook and whisk until the sauce almost reaches the desired thickness.

6. Reduce heat to low and whisk in 1 to 2 teaspoons mellow miso until fully dissolved.

7. Add salt and black pepper to taste.

8. Stir in chopped greens and mix until they are just wilted.

9. Remove from heat.

10. Mix the sauce with 3 to 4 cups cooked pasta and 3/4 cup cooked white beans.

11. Top with fresh thyme leaves and red chili flakes before serving.

Notes

1. This recipe is oil-free and nut-free.

2. It is super quick to make and ingredients can be adjusted to taste.