This recipe was originally posted by Bold Bean Co and I made some slight adjustments (increased the garlic, saved lemon juice for the end, added more chili oil, etc.). It comes out SO creamy, and the butter beans are less starchy and/or grainy than other vegan alternatives I’ve tried. I used to make a similar sauce with potatoes and cashews as the base, and this is far superior. I hope you love it!

Ingredients:

• Approximately 20 oz butter beans in their stock (I used a can and a half)

• Noodles/pasta of choice

• 1 heaping tbsp white miso paste

• 2 tsp sesame oil

• 5 garlic cloves, minced

• Juice of ½ lemon

• 2 tbsp nutritional yeast

Serve with:

• Spring onions, thinly sliced

• Sesame seeds

• Chili oil/crunchy garlic in chili oil

Directions:

1. Cook pasta following the package instructions.

2. Meanwhile, add the butter beans, miso, sesame oil, garlic, and nutritional yeast to a blender and blitz until smooth and creamy.

3. Pour the mixture into a pan set over a medium heat and gently simmer for 2-3 minutes until warmed through. Swirl a tablespoon or two of chili oil through it.

4. Drain the pasta and add to the pan. Toss well to coat in the sauce. Add the lemon juice.

5. Top with spring onions, sesame seeds, and crunchy garlic, if using. Enjoy!