Vegan Cheesy Pasta with Beans and Greens
Ingredients
- 3 to 4 cups cooked pasta
- 3/4 cup cooked white beans (cannellini)
- Some chopped greens
Sauce
- 2 cups plant milk (almond, soy, cashew, or oat)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons tapioca starch or arrowroot
- 4 tablespoons nutritional yeast
- 1 to 2 teaspoons mellow miso
- Salt to taste
- Black pepper to taste
Toppings
- Fresh thyme leaves
- Red chili flakes
Preparation
Cook pasta according to package directions.
Whisk together 2 cups plant milk, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 2 tablespoons tapioca starch or arrowroot.
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 heat to low and whisk in 1 to 2 teaspoons mellow miso until fully dissolved.
Add salt and black pepper to taste.
Stir in some chopped greens and mix until they are just wilted.
Remove from heat.
Mix the sauce with the cooked pasta and white beans.
Top with fresh thyme leaves and red chili flakes before serving.
Notes
This recipe is oil-free, nut-free, and super quick to make.
