Advertisement
Creamy White Bean Pasta
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.
Servings
6
Advertisement
Ingredients
- 19 oz (540 mL) can no-salt-added white kidney beans, drained and rinsed
- 1/2 cup (125 mL) vegetable broth, divided, plus extra if needed
- 1/4 cup (60 mL) fresh lemon juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 cup (60 mL) nutritional yeast
- 1 Tbsp (15 mL) light miso
- 1 garlic clove, peeled and minced
- 12 oz (340 g) farfalle pasta or gluten-free pasta
- 1 Tbsp (15 mL) coconut oil
- 1 large shallot, minced
- 5 cups (1.25 L) broccoli florets, cut into bite-sized pieces
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 cup (60 mL) toasted sliced almonds
Nutrition
Per serving:
- calories 442
- protein 20 g
-
total fat
11 g
- sat. fat 3 g
-
total carbohydrates
67 g
- sugars 4 g
- fibre 11 g
- sodium 206 mg
Directions
01
In blender, mix beans, 1/4 cup (60 mL) vegetable broth, lemon juice, olive oil, nutritional yeast, miso, and garlic, scraping down sides as needed, until smooth. Set aside.
02
Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
03
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 (60 mL) vegetable broth. Cover and cook for 2 minutes before removing cover and cooking for 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.
04
Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.
