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Vegetarian
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Dairy-Free Option
Silken Butter Bean + Miso Noodles
You may have seen the viral silken tofu noodles? Well, we did that, but with creamy, silky BEANS. White beans in particularly are naturally more starchy and creamy, meaning they blitz up into the most silky, luscious sauce to toss through noodles or pasta. Flavoured with a kick of punchy miso pasta, it's a super quick, super satisfying weeknight meal.
This is also a great way to use up leftover beans, if you have half a jar you don't know what to do with!
Ingredients
1 jar Queen Butter Beans or Queen White Beans - with their bean stock
150g udon noodles (or noodles / pasta of choice)
1 heaped tbsp white miso paste
2 tsp sesame oil
2 garlic cloves, finely grated
Juice of ½ lemon
2 tbsp nutritional yeast (optional)
To serve
2 spring onions, thinly sliced
Sesame seeds
Chilli oil
Crispy onions
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Directions
Cook the noodles in a pan as per packet instructions.
Meanwhile, add all the ingredients to a blender along with a splash of water and blitz until smooth - you’re looking for a consistency similar to double cream.
Pour the mixture into a pan set over a medium heat and gently simmer for 2-3 minutes until warmed through. Optional: swirl a teaspoon of chilli oil through it, like a raspberry ripple effect!
Drain the noodles and add to the pan. Toss well to coat into the sauce. Taste and adjust seasoning, adding a squeeze of lemon for a bit of freshness, if you like.
Divide between two bowls, top with spring onions, sesame seeds, chilli oil, and crispy onions.
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