1heaped teaspoon (1heaped teaspoon )miso(ensure gluten-free if necessary)
1teaspoon(1teaspoon)apple cider vinegarensure gluten-free if necessary
400g(14oz)tin of white beans, drained and rinsed (haricot beans, cannellini beans or butter beans)
Salt + pepperto taste
Cook pasta according to instructions on packet.
Heat up oil in a separate saucepan.
Once hot, add onions and garlic and cook for around 10 minutes until soft.
Add milk, nutritional yeast, miso, vinegar, white beans, salt + pepper.
Bring to the boil and simmer for a couple of minutes.
Using a hand-held blender, blender or food processor, whizz the sauce until completely smooth. Add more milk or water to thin out if necessary.
Mix with the cooked pasta, taste and adjust seasonings if necessary.
Enjoy immediately - best served alongside salad.
Once you have mixed the sauce into the pasta, it's best eaten immediately as the pasta will become mushy. However, the sauce itself can be kept covered in the fridge for up to a few days or can be frozen too. Reheat in a pan on the hob (stove), adding a little extra plant-based milk or water to thin it out if necessary.