Cheesy Pasta with White Beans and Greens. Of course in the plant based world, “cheesy” is always a wonderful creamy non dairy mixture of yumminess. And the rest just gets better.
Recipe Contributor – Cooking For Peanuts
Ah Pasta. The forever comfort food. I love the fact that it can basically be eaten plain with just a smidge of olive oil and herbs, or totally covered with sauce. I truly believe pasta has to be one of the all time greatest food inventions, right? I mean seriously. Who can go a month without eating pasta? If so, I want to hear about it in the comments below!
Do you know “white” beans can be either Great Northern or Cannellini beans. So what’s the difference? Cannellini beans can also be called white kidney beans or Italian kidney beans. They have a traditional kidney bean shape and are perfect for that chili. They have a nuttier, earthy flavor. The thicker outside texture also keeps the inside smoother. These are what are typically used in Italian dishes.
Great Northern beans are medium-sized and firmer than cannellini. These are also used in most recipes that list white beans as an ingredient. Great Northern beans have a grainier texture but a delicate flavor. Their flesh is less creamy, and they take on the flavor of whatever they’re cooked with (the same as tofu). So now you know a bit about “white” beans!
This pasta dish is a wonderful blend of natural flavors. Non dairy “cheesy” sauce, hearty pasta, creamy white beans, earthy mushrooms, and healthy greens. Besides being beautiful, this dish is nutritious, oil free, nut free, and dairy free. Added bonus? It’s quick to make and presents beautifully.
Cheesy Pasta with White Beans and Greens
- 3 to 4 cups cooked pasta. Use a kind that will hold the sauce well.
- 3/4 cup cooked white beans
- 2 cups oat milk (or plant milk of your choice)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 2 tbsp tapioca (or arrowroot)
- 4 tbsp nutritional yeast
- 1 to 2 tsp mellow miso (or to taste)
- salt and black pepper to taste
- chopped greens
- sliced mushrooms
- fresh thyme leaves
- red chili flakes
- Cook pasta as per packet directions.
- Whisk together the plant milk, garlic powder, thyme and tapioca.
- Heat in saucepan while whisking.
- Once warm, keep whisking and add nutritional yeast.
- Continue to cook and whisk until sauce almost reaches desired thickness.
- Reduce heat to low and whisk in mellow miso until all dissolved.
- Add salt and black pepper to taste.
- Stir in some chopped greens and sliced mushrooms and mix until greens just wilted. Remove from heat.
- Mix with cooked pasta and white beans.
- Top with fresh thyme leaves and red chili flakes and serve.
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