INGREDIENTS
2 tbsp
extra virgin olive oil
3 media
shallots
3
garlic cloves
1 sprig
rosemary
1
bay leaf
1
chili pepper
1 servings
can cannellini beans
60 mLs
creamy plant-based milk
2 tbsp
nutritional yeast
1/2
lemon zest
1 tbsp
miso paste
1/4 tsp
kosher salt
1 serving
freshly cracked pepper
28 oz
canned tomatoes
720 mLs
water
168 gs
short pasta
1 leaf
flat parsley