Dairy-Free White Bean Pasta Sauce

Ingredients

• 12 oz (340 g) rigatoni
• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• 2 tablespoons olive oil, plus more for serving
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 teaspoon white miso, optional
• 3/4 cup (180 ml) reserved pasta water, as needed
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons chopped parsley

Instructions

1. 1

   Cook the pasta until al dente. Reserve at least 3/4 cup pasta water before draining.

2. 2

   Warm the olive oil in a small skillet over medium-low heat. Cook the garlic until fragrant, about 30 seconds, without browning.

3. 3

   Blend the beans, garlic oil, lemon juice, miso if using, black pepper and 1/2 cup pasta water until very smooth.

4. 4

   Pour the sauce into a wide skillet over low heat. Add the pasta and toss, adding more pasta water until the sauce coats the pasta.

5. 5

   Taste for salt, then finish with parsley and a light drizzle of olive oil.