Miso-Leek Pasta | Plant-Based Recipes

Ingredients

• 2 oz sliced leeks
• 1 yellow onion, peeled and thinly sliced
• 7 garlic cloves, left whole
• 1/4 cup panko breadcrumbs
• 1/2 tbsp chopped Calabrian peppers
• 6 oz cavatappi pasta
• 1 tbsp sherry vinegar
• 1 tbsp white miso paste
• 2 oz vegan cream cheese
• 2 oz Treeline® Dairy-Free Herb Garlic Cheese
• 13.4 oz cannellini beans, drained and rinsed
• 2 oz baby arugula
• 1 tbsp olive oil
• Salt
• Pepper