Brown Rice Spaghetti

with Miso Walnut Sauce and Crisp Green Beans

Brown rice noodles are one of our favorite things—and for good reason. The gluten-free pasta holds its shape and texture better than its Italian counterpart, and it can be paired with a long list of cuisines. Here, the noodles are teamed up with creamy chickpea miso, made from fermented chickpeas instead of soybeans. It has a shorter fermentation process and therefore produces a milder and less salty miso—and is just plain delicious. The toasted walnuts supply a great crunch; be sure to watch them carefully as you toast so they don’t burn.