Creamy White Bean Pasta
  • 19oz can no-salt-added white kidney beansdrained and rinsed
  • 1/2cup vegetable brothdivided, plus extra if needed
  • 1/4cup fresh lemon juice
  • 2Tbsp extra-virgin olive oil
  • 1/4cup nutritional yeast
  • 1Tbsp light miso
  • 1 garlic clovepeeled and minced
  • 12oz farfalle pasta or gluten-free pasta
  • 1Tbsp coconut oil
  • 1 large shallotminced
  • 5cups broccoli floretscut into bite-sized pieces
  • 1tsp finely grated lemon zest
  • 1/4cup toasted sliced almonds
  1. 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.
  2. Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
  3. 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.
  4. Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.
Recipe Notes

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