Chickpea Rotini with Sesame-Miso Green Beans

Serves 4


  • 1 box Tolerant Chickpea Rotini 
  • 1 tablespoon cornstarch
  • ½ cup vegetable broth
  • 2 tablespoons tamari
  • 2 tablespoons white miso 
  • 1½ tablespoons toasted sesame oil
  • 1 tablespoon sesame seeds
  • ½ teaspoon black pepper 
  • 1 tablespoon preferred vegetable oil
  • ½ pound green beans, trimmed and cut into 2” pieces
  • 2 carrots, cut into ¼” thick slices 
  • 1 large shallot, minced
  • 2 garlic cloves, minced or pressed 


  1. Cook Tolerant Chickpea Rotini according to package directions. Set aside.
  2. To a medium bowl add cornstarch, then whisk the vegetable broth into cornstarch until lump-free. Whisk in tamari, miso, sesame oil, sesame seeds, and pepper until combined and set aside.
  3. In a large skillet, heat oil over medium heat. Add green beans and carrots and cook, stirring occasionally, until tender, 7-9 minutes. Stir in shallot and garlic and cook for 1 minute or until softened and fragrant.
  4. Reduce heat to medium-low and add miso sauce to the skillet. Stir to combine. Bring to a simmer and cook for 2-3 minutes or until sauce has thickened.
  5. In a large bowl toss cooked pasta with vegetables and sauce mixture. Serve immediately.
  6. Enjoy!