This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli.
Pass the pasta
Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Creamy White Bean Pasta
- 19 oz can no-salt-added white kidney beans drained and rinsed
- 1/2 cup vegetable broth divided, plus extra if needed
- 1/4 cup fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 1/4 cup nutritional yeast
- 1 Tbsp light miso
- 1 garlic clove peeled and minced
- 12 oz farfalle pasta or gluten-free pasta
- 1 Tbsp coconut oil
- 1 large shallot minced
- 5 cups broccoli florets cut into bite-sized pieces
- 1 tsp finely grated lemon zest
- 1/4 cup toasted sliced almonds
- In blender, mix beans, 1/4 cup vegetable broth, lemon juice, olive oil, nutritional yeast, miso, and garlic, scraping down sides as needed, until smooth. Set aside.
- Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
- In large skillet, heat coconut oil over medium before adding minced shallot. Sauté until shallot has softened, about 4 to 5 minutes. Add broccoli florets along with remaining 1/4 cup vegetable broth. Cover and cook for 2 minutes. Remove cover and cook another minute or so until broccoli florets are tender but still bright green. Add cooked pasta and stir in 3/4 of the white bean sauce and lemon zest. For creamier sauce, stir in some additional vegetable broth.
- Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.
Per serving: 442 calories; 20 g protein; 11 g total fat (3 g sat. fat); 67 g total carbohydrates (4 g sugars, 11 g fiber); 206 mg sodium