Lemon Miso White Bean & Black Pepper Pasta

There’s something special about meals that feel both nourishing and indulgent at the same time. This Lemon Miso White Bean Pasta is built around that balance — creamy without cream, rich without heaviness, and bright without overpowering the dish.

White beans melt into the sauce, creating a naturally velvety texture while adding plant-based protein and fiber. White miso brings layered umami depth that elevates the entire skillet, while fresh lemon juice cuts through the richness and keeps the dish lively. Aromatic rosemary, green chiles, and garlic add warmth and subtle complexity, and frozen spinach folds in easily for color, nutrients, and texture.

This recipe is perfect for weeknight dinners when you want something comforting but still fresh and thoughtful. It’s built from pantry-friendly ingredients and comes together in one skillet, making it approachable, satisfying, and full of flavor.

Print

With ImageWithout Image

Lemon Miso White Bean & Black Pepper Pasta

Yield: 4-6

Author: Rooted Vibe Life, LLC

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Creamy, bright, and deeply comforting, this Lemon Miso White Bean Pasta transforms simple pantry ingredients into a rich, velvety sauce without dairy. Cannellini beans create body and protein, white miso adds savory depth, and fresh lemon juice keeps every bite balanced and vibrant. Finished with black pepper pasta and tender spinach, this dish delivers cozy comfort with a fresh, modern twist.

Ingredients

• 10-12 oz black pepper pasta
• 2 cans cannellini beans, drained and rinsed
• 1 can green chiles
• Olive oil for sauteeing
• ½ red onion, finely chopped
• 3 cloves garlic, crushed
• 2 cups vegetable broth, divided
• ½ cup reserved pasta water
• 1 tablespoon white miso
• ⅓ cup fresh lemon juice, divided
• 1 tablespoon rice vinegar
• 1 teaspoon dried rosemary
• 1 cup frozen chopped spinach
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook black pepper pasta according to package instructions until al dente.
2. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
3. Heat a large skillet over medium heat. Add olive oil.
4. Add the chopped red onion and sauté for 3–4 minutes until softened and fragrant.
5. Stir in the crushed garlic and green chiles. Cook for another 1–2 minutes until aromatic.
6. Add the white miso and stir well, allowing it to melt into the onion mixture.
7. Pour in the reserved pasta water and stir to deglaze the skillet, scraping up any flavor from the bottom of the pan. Then add:
8. Rice vinegar
9. 1 cup vegetable broth
10. Rosemary
11. Frozen spinach
12. Half of the lemon juice
13. Salt and pepper to taste
14. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the spinach to soften and flavors to blend.
15. Stir in the cannellini beans and gently fold them into the sauce.
16. Simmer for another 5 minutes, allowing some of the beans to soften and slightly break down, naturally thickening the sauce.
17. Add the remaining vegetable broth and remaining lemon juice. Stir well and simmer for another 2–3 minutes.
18. Add the cooked pasta directly to the skillet.
19. Toss thoroughly until the pasta is fully coated in the creamy lemon miso sauce. Add additional pasta water if needed to loosen the sauce.
20. Taste and adjust salt, pepper, or lemon juice as desired.

Notes

Serve warm with fresh ground black pepper, vegan parmesan, lemon zest, and warm crusty bread.

Rooted Vibe Tips:

• Slightly mash a few beans while stirring for a thicker sauce.

• Add chili flakes for heat.

• Substitute kale or chard for spinach if preferred.

• For extra richness, drizzle with high-quality olive oil before serving.

https://www.rootedvibelife.com/recipes/lemon-miso-white-bean-amp-black-pepper-pasta

pasta, white beans, vegan, dairy free, plant based

Dinner

Italian

Did you make this recipe?

Tag @rootedvibelife on instagram and hashtag it #lemonmisopasta