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

mbg Contributor By Laura Lea Bryant
mbg Contributor
Laura Lea Bryant is a certified health-supportive chef and cookbook author living in Nashville, Tennessee.

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.”

This pasta dish is healthy comfort food at its best — you’ll truly feel like you’re indulging in something special. Plus, it’s incredibly easy to throw together and it tastes even better the next day!

Protein-Packed Creamy Kale Pasta With Turmeric “Parmesan”

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

Laura Lea Goldberg

Serves 6-8


  • 8ounce box spaghetti of choice (I used brown rice pasta)
  • 1 tablespoon olive oil
  • 1 15-ounce can white beans, drained and rinsed
  • 3 garlic cloves, minced
  • 2 tablespoons tahini
  • ¼ cup unsweetened almond milk
  • 1 teaspoon mild white miso paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 packed cups lacinato kale, de-stemmed and chopped into 1-inch-thick ribbons


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.

4. Add noodles and toss everything together. Add more sauce at this point if you desire. Serve with red chili flakes and Turmeric “Parmesan.”


Turmeric “Parmesan”


  • 1 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 1 teaspoon turmeric powder
  • 1 teaspoon sea salt


Combine all ingredients in a food processor and blend until it forms a Parmesan-like texture. Keep sealed at room temperature for up to 2 weeks.

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