Looking for a bright, easy, and satisfying pasta dish without garlic? This vegan-friendly recipe uses pea miso to create a rich, umami-packed flavour that makes parsley and white beans shine. Perfect for a weeknight dinner or a quick lunch!
Thanks to Hana Hrstková for this great tip!
Ingredients:
- 250 g pasta (spaghetti, linguine, or short pasta)
- 1 tin white beans (cannellini), drained and rinsed
- 2 tbsp olive oil
- 1–1½ tbsp pea miso paste (to taste)
- 6 tbsp (50 g) of sunflower and pumpkin seeds mixture
- 1 cup fresh coarsely chopped parsley
- 1tsp nutritional yeast (without malt)
- Finely grated organic lemon zest (optional but great)
- Freshly ground black pepper
- Chilli flakes, to taste (optional)
- Salt only if needed—miso is naturally salty and adds flavor and nutrients beyond table salt.
Method:
- Cook the pasta in salted water until al dente. Reserve about 150 ml of the cooking water, then drain.
- Using a hand mixer, coarsely pulverize the seeds first and set a spoonful aside for pasta topping.
- Add the coarsely chopped parsley, pea miso, lemon zest, and nutritional yeast to the remaining seeds and pulse with the hand mixer until coarsely combined.
- Slowly drizzle in olive oil while blending until a textured, spoonable pesto forms. Add a little reserved pasta water to loosen if needed.
- Combine the drained pasta with the pesto and gently fold in the beans, previously heated in a pan.
- Top with the reserved coarsely pulverized seeds, black pepper, and optional chili flakes.
Serve immediately, do not reheat.
Choose organic quality ingredients whenever possible.
For a gluten-free version, use rice or 100% buckwheat soba noodles and nutritional yeast without malt.
Enjoy the meal!
