A Creamy Plant-Based Pasta Recipe That's Pure Genius

I’m not a vegan, but sometimes my body craves a plant-based meal, one that I know is packed with fiber and will be digested easily. Another craving I just can’t quit? Pasta, pasta, pasta!

To make these two come together in a truly nourishing dish, it’s important to include some kind of quality protein. Without it, I become a bottomless pasta pit … can I get an "amen"?

In this recipe, white beans offer a one-two healthy punch, by providing ample protein as well as a creamy, satisfying texture.

The antiviral property of garlic and kale’s array of vitamins, minerals, and antioxidants make this dish an immune-booster as well. Especially when you factor in my addictive anti-inflammatory Turmeric “Parmesan.”

Serves 6-8

Preparation

1. Cook noodles according to package directions. Drain and toss with olive oil. Set aside.

2. In a food processor or high-powered blender, combine beans, garlic, tahini, almond milk, miso paste, Dijon, salt, and pepper. Blend until completely smooth.

3. Add 1¼ cups sauce to a large sauté pan and heat to medium-low. Once sauce is warmed thoroughly, add kale. Allow kale to soften and begin to wilt, approximately 2 minutes, stirring gently.

Preparation