Creamy Vegan Pasta with White Bean Sauce and Broccoli Recipe
This creamy vegan pasta features tender small shell pasta coated in a tangy, luscious white bean sauce, complemented by sautéed broccoli and toasted pine nuts. It’s an easy, healthy, and comforting weeknight meal bursting with fresh flavors and wholesome ingredients.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
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 until perfectly smooth and creamy. Set the sauce aside.
- Cook 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 well and set 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 for about 5 minutes until softened and fragrant.
- Cook Broccoli Stems: Stir in the chopped broccoli stems into the skillet with the onions. Cook for 3 to 5 minutes until the stems begin to soften.
- Steam Broccoli Florets and Leaves: Add the broccoli florets and leaves along with a splash of water or vegetable broth to the skillet. Cover and turn off the heat. Let the broccoli steam for 2 to 3 minutes until tender yet vibrant green.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the steamed broccoli. Stir in about ¾ of the prepared white bean sauce, adding additional vegetable broth if the sauce feels too thick or dry.
- Season and Serve: Adjust seasoning with extra salt, freshly ground black pepper, and lemon juice according to your taste. Divide the pasta into serving bowls, spoon the remaining sauce on top, sprinkle with toasted pine nuts, and serve with fresh lemon wedges on the side.
Notes
- Use nutritional yeast to add a cheesy, nutty flavor and boost vitamin B12 content in this vegan dish.
- To maintain vibrant green broccoli, avoid overcooking and steam briefly as described.
- Additional vegetable broth can be added to adjust sauce consistency to your preference.
- Pine nuts add a delightful crunch and richness; you can substitute with toasted walnuts or almonds if desired.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a spread or dip.
