Chickpea Rotini with Sesame-Miso Green Beans

Serves 4

INGREDIENTS

• 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 

DIRECTIONS

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!