Creamy Vegan Pasta
Prep time: 10 min
Cook time: 20 min
Servings: 4
Ingredients
- 2½ cups small shell pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
- ¼ cup toasted pine nuts
- lemon wedges, for serving
For the creamy vegan pasta sauce:
- 1½ cups cooked white beans, drained and rinsed
- ¼ cup vegetable broth, more as needed
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup nutritional yeast*
- 1 garlic clove, minced
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
Method
- Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth.
- Set aside.
- Bring a large pot of salted water to a boil.
- Prepare the pasta according to the instructions on the package, cooking until al dente.
- Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the onion and sauté until soft, about 5 minutes.
- Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender.
- Add the broccoli florets and leaves and a splash of water or vegetable broth.
- Cover and turn off the heat.
- Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green.
- Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
- Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls.
- Divide the remaining sauce onto each bowl.
- Top with the pine nuts
- Serve with lemon wedges on the side.