Cheesy Pasta with White Beans and Greens
Ingredients
- Cooked pasta (3 to 4 cups)
- Cooked white beans (cannellini, 3/4 cup)
- Plant milk (2 cups, oat milk preferred)
- Garlic powder (1 tsp)
- Dried thyme (1/2 tsp)
- Tapioca or arrowroot (2 tbsp)
- Nutritional yeast (4 tbsp)
- Mellow miso (1 to 2 tsp)
- Salt (to taste)
- Black pepper (to taste)
- Chopped greens (amount not specified)
- Fresh thyme leaves (for topping)
- Red chili flakes (for topping)
Preparation
Cook pasta according to package directions.
Whisk together 2 cups plant milk, 1 tsp garlic powder, 1/2 tsp dried thyme, and 2 tbsp tapioca or arrowroot.
Heat the mixture in a saucepan while whisking until warm.
Add 4 tbsp nutritional yeast and continue whisking until sauce almost reaches desired thickness.
Reduce heat to low and whisk in 1 to 2 tsp mellow miso until fully dissolved.
Add salt and black pepper to taste.
Stir in chopped greens and mix until just wilted.
Remove from heat and mix with 3 to 4 cups cooked pasta and 3/4 cup cooked white beans.
Top with fresh thyme leaves and red chili flakes.
