Cheesy Vegan Pasta with White Beans and Greens
Ingredients
- 2 cups plant milk (almond, soy, cashew or oat)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 2 tbsp tapioca starch or arrowroot flour
- 4 tbsp nutritional yeast
- 1-2 tsp mellow miso, to taste
- Salt and freshly ground black pepper, to taste
- Chopped greens, to taste
- 3-4 cups cooked pasta
- 3/4 cup cooked white beans (cannellini), drained and rinsed
Toppings
- Fresh thyme leaves
- Red chili flakes
Preparation
Cook pasta according to package directions
Whisk together plant milk, garlic powder, dried thyme, and tapioca starch in a bowl
Heat the mixture in a saucepan over medium heat, whisking constantly
Once warm, add nutritional yeast and continue whisking
Cook and whisk until the sauce almost reaches the desired thickness
Reduce heat to low and whisk in miso until dissolved, to taste
Season with salt and black pepper to taste
Stir in chopped greens and cook until just wilted
Remove from heat
Mix with cooked pasta and white beans
Top with fresh thyme leaves and red chili flakes
Notes
This dish is oil-free, nut-free, and quick to prepare
