Vegan Cheesy Pasta with Beans and Greens
Ingredients
- 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
- Chopped greens
- 3 to 4 cups cooked pasta
- 3/4 cup cooked white beans (cannellini)
- Fresh thyme leaves for topping
- Red chili flakes for topping
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 chopped greens and mix until the greens are just wilted.
Remove from heat.
Mix with 3 to 4 cups cooked pasta and about 3/4 cup cooked white beans.
Top with fresh thyme leaves and red chili flakes.
