Cheesy Vegan Pasta with Cannellini Beans and Greens
Ingredients
- 2 cups plant milk (oat milk recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons tapioca or arrowroot
- 4 tablespoons nutritional yeast
- 1 to 2 teaspoons mellow miso
- Salt to taste
- Black pepper to taste
- Chopped greens (amount not specified)
- 3 to 4 cups cooked pasta
- 3/4 cup cooked white beans
- 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 or arrowroot.
Heat the mixture in a saucepan while whisking continuously.
Once warm, add 4 tablespoons nutritional yeast and continue whisking until the sauce almost reaches desired thickness.
Reduce heat to low and whisk in 1 to 2 teaspoons mellow miso until dissolved.
Add salt and black pepper to taste.
Stir in some chopped greens and mix until 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.
