Cheesy Vegan Pasta with Cannellini Beans and Greens
Ingredients
- 2 cups plant milk (oat milk preferred)
- 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 and black pepper to taste
- chopped greens
- 3 to 4 cups cooked pasta
- 3/4 cup cooked white beans
- fresh thyme leaves
- red chili flakes
Preparation
Cook pasta as per packet 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.
Once warm, continue whisking and add 4 tablespoons nutritional yeast.
Cook and whisk until sauce almost reaches 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 greens are just wilted.
Remove from heat.
Mix with 3 to 4 cups cooked pasta and 3/4 cup cooked white beans.
Top with fresh thyme leaves and red chili flakes.
