Description
This creamy vegan pasta features tender shell pasta coated in a tangy, luscious white bean sauce, combined with perfectly steamed broccoli and toasted pine nuts. It’s a comforting and healthy weeknight meal that’s easy to prepare and packed with flavor.
Ingredients
Pasta and Vegetables
- 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
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
Instructions
- Make the sauce: In a blender, combine the white beans, vegetable broth, fresh lemon juice, olive oil, nutritional yeast, minced garlic, onion powder, sea salt, and freshly ground black pepper. Blend the mixture until completely smooth and creamy. Set the sauce aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the small shell pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set it aside.
- Sauté onions: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until soft and translucent, about 5 minutes.
- Cook broccoli stems: Stir in the chopped broccoli stems into the skillet with the onion. Cook for 3 to 5 minutes or until they become tender.
- Steam broccoli florets and leaves: Add the broccoli florets and leaves to the skillet along with a splash of water or vegetable broth. Cover the skillet and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes until tender yet still bright green.
- Combine pasta and sauce: Add the cooked pasta into the skillet with the steamed vegetables. Stir in about three-quarters of the prepared sauce, adding more vegetable broth if the sauce seems too thick or dry.
- Season and serve: Taste and adjust seasoning with additional sea salt, freshly ground black pepper, and lemon juice as desired. Portion the pasta into bowls, dollop the remaining sauce on top, sprinkle with toasted pine nuts, and serve with lemon wedges on the side.
Notes
- Use nutritional yeast to add a cheesy flavor without dairy.
- For a smoother sauce, ensure white beans are well blended.
- Adjust vegetable broth quantity to achieve desired sauce consistency.
- To toast pine nuts, dry roast them in a pan over medium heat until golden and fragrant.
- This recipe can be made gluten-free by using gluten-free pasta.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
