Creamy Vegan Pasta with Bean Sauce

Dive deep into a bowl of wholesome goodness with our Creamy Vegan Pasta - where taste meets nutrition!

October 25, 2023
creamy vegan pasta

When comfort meets health, you get this delectably creamy vegan pasta. Dive into a bowl of pasta generously coated with a rich white bean sauce that’s sure to tantalize your taste buds!

AuthorMarvelDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Pasta & Vegetables:
 2 ½ cups Penne or small shell pasta
 1 tbsp extra-virgin olive oil
 1 small yellow onion, chopped
 5 cups broccoli (florets, chopped stems, and leaves separated)
 ¼ cup toasted pine nuts
 Lemon wedges, for serving
Creamy Vegan Pasta Sauce:
 1 ½ cups cooked white beans, drained and rinsed
 ¼ cup vegetable broth (and more if needed)
 3 tbsp fresh lemon juice
 2 tbsp extra-virgin olive oil
 ¼ cup nutritional yeast
 1 garlic clove, minced
 ¼ tsp onion powder
 ½ tsp sea salt
 Freshly ground black pepper, to taste

1

In a blender, blend together white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper until smooth. Set this creamy sauce aside.

2

Cook the pasta in a pot of boiling salted water until al dente, as per the package directions. Once done, drain and set aside.

3

Incorporate the chopped broccoli stems, cooking them for 3-5 minutes or until they soften. Add in the broccoli florets and leaves, along with a splash of water or vegetable broth. Cover and switch off the heat. Allow the broccoli to steam for about 2-3 minutes, ensuring it remains vibrant green.

4

Stir in the cooked pasta and about ¾ of the prepared sauce into the skillet. If the mixture seems too thick, add more broth. Season with salt, pepper, and additional lemon juice according to taste.

5

As you dish out the pasta into bowls, drizzle the remaining sauce over the top. Garnish with toasted pine nuts and serve with a side of lemon wedges.

Tips:

  • Nutritional yeast offers a cheesy flavor without the dairy. It's available in health food stores and many grocery stores.
  • To enhance the dish, consider adding red pepper flakes for a spicy kick.

Ingredients

Pasta & Vegetables:
 2 ½ cups Penne or small shell pasta
 1 tbsp extra-virgin olive oil
 1 small yellow onion, chopped
 5 cups broccoli (florets, chopped stems, and leaves separated)
 ¼ cup toasted pine nuts
 Lemon wedges, for serving
Creamy Vegan Pasta Sauce:
 1 ½ cups cooked white beans, drained and rinsed
 ¼ cup vegetable broth (and more if needed)
 3 tbsp fresh lemon juice
 2 tbsp extra-virgin olive oil
 ¼ cup nutritional yeast
 1 garlic clove, minced
 ¼ tsp onion powder
 ½ tsp sea salt
 Freshly ground black pepper, to taste

Directions

1

In a blender, blend together white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper until smooth. Set this creamy sauce aside.

2

Cook the pasta in a pot of boiling salted water until al dente, as per the package directions. Once done, drain and set aside.

3

Incorporate the chopped broccoli stems, cooking them for 3-5 minutes or until they soften. Add in the broccoli florets and leaves, along with a splash of water or vegetable broth. Cover and switch off the heat. Allow the broccoli to steam for about 2-3 minutes, ensuring it remains vibrant green.

4

Stir in the cooked pasta and about ¾ of the prepared sauce into the skillet. If the mixture seems too thick, add more broth. Season with salt, pepper, and additional lemon juice according to taste.

5

As you dish out the pasta into bowls, drizzle the remaining sauce over the top. Garnish with toasted pine nuts and serve with a side of lemon wedges.

Creamy Vegan Pasta with Bean Sauce
IngredientsDirections