Of all the meals I prepped ahead of time, this is the one I was most excited about. In fact, I’m going to get the ingredients today to make it again this weekend.
This creamy dish is a hybrid of brothy beans and creamy pasta, and it’s both hearty and soothing for the cooler seasons but equally bright and zesty for a warm day. Therefore, it should please everyone at this moment, and forevermore!
I know it’s the type of meal I’m craving — warm and savory, but nothing that’s going to weigh me down while it’s still hot. Plus, I’m always in the mood for pasta and beans, let’s be real. Carbs forever.
I recommend using a smaller-sized pasta for this recipe — something like a ditalini, orzo, or small shells, like I used. This helps the pasta cook quicker, but it also gives it that creamy, risotto-like texture that makes the dish so special. If you do opt for a bigger pasta size, just keep an eye on the cook time, as noted below in the instructions.
I used one can of chickpeas here and one can of white beans to mix up the texture, but you can just choose one to use if you prefer. Chickpeas will give it a chunkier feel, and white beans will make everything creamier.
RECIPE!
One-Pot Miso Lemon Pasta & Beans
Ingredients (serves 3-4)
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