Pasta with white bean miso sauce (vegan, GF option, easy)
White beans and miso paste are the star ingredients in this vegan pasta recipe. Simply whizz up the sauce in a blender and add your favorite veggies!
Ingredients
Miso white bean sauce
- 1 1/2 cups cooked white beans | 300g (or one 14-oz can, drained)
- 3 cloves garlic
- 2 tbsp miso paste
- 1 tsp onion powder
- 3 tbsp nutritional yeast | 20g
- 1/2 cup raw cashews | 70g; soaked in water for 2+ hours
- 1/2 cup plant-based milk | 120g
- 1 tbsp dijon mustard | or to taste
- 1/2 tsp red chili flakes | or to taste
- salt & pepper | to taste
- juice of 1/2 lemon
Pasta
- 8 oz dry pasta of choice | 225g; boiled according to package directions (use GF if needed)
- chopped veggies | any kind & amount; I used 2 cups corn + 1/2 head napa cabbage (steamed)
Instructions
- In a blender, combine all the sauce ingredients and blend until smooth. If needed, add more milk to help with blending -- until the mixture becomes the consistency of a thick pasta sauce.
- Combine the sauce with the cooked pasta and vegetables. Serve warm or cold.