Vegan Cheesy Pasta with Beans and Greens
Ingredients
- 2 cups plant-based milk (e.g., almond, soy, cashew, or oat)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons tapioca starch or arrowroot flour
- 4 tablespoons nutritional yeast
- 1 to 2 teaspoons mellow white miso
- Salt to taste
- Black pepper to taste
- Chopped greens (e.g., spinach or kale)
- 3 to 4 cups cooked pasta
- 3/4 cup cooked cannellini beans
- Fresh thyme leaves for garnish
- Red chili flakes for garnish
Preparation
Cook the pasta according to package directions.
Whisk together 2 cups plant-based milk, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 2 tablespoons tapioca starch or arrowroot flour.
Heat the mixture in a saucepan while whisking continuously.
Once warm, add 4 tablespoons nutritional yeast and continue whisking.
Cook and whisk until the sauce almost reaches the desired thickness.
Reduce the heat to low and whisk in 1 to 2 teaspoons mellow white miso until fully dissolved.
Add salt and black pepper to taste.
Stir in some chopped greens and mix until they are just wilted.
Remove the sauce from heat.
Mix the sauce with 3 to 4 cups cooked pasta and about 3/4 cup cooked cannellini beans.
Top with fresh thyme leaves and red chili flakes before serving.
