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Creamy Butter Bean Pasta
Creamy Butter Bean Pasta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a creamy vegan pasta with butter beans and broccoli in just 30 minutes for a quick and satisfying dinner.
Ingredients:
  • 2 cups small shell pasta
  • 3 tablespoons extra-virgin oil, divided
  • 1 small leek, white part only, sliced
  • 4 cups broccoli florets
  • 0.5 cup vegetable broth, divided
  • 1 (14 ounce) can butter beans, rinsed and drained
  • 0.25 cup nutritional yeast
  • 3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic
  • 0.25 teaspoon onion powder
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 0.25 cup chopped roasted walnuts
Instructions:
  • 1. Boil a large pot of generously salted water. Add the shells and cook, stirring occasionally, until they are tender yet firm to the bite, which should take about 7 to 9 minutes. Drain the shells, but save a cup of the cooking water.
  • In a large skillet over medium-low heat, gently sauté leek in 1 tablespoon of olive oil until soft but not browned, about 3 to 5 minutes. Stir in broccoli and 1/4 cup vegetable broth, then cover and simmer on low heat until tender, about 5 to 8 minutes.
  • In a blender, blend butter beans, the rest of the vegetable broth, the remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper until smooth sauce forms.
  • Combine the cooked pasta and sauce with the broccoli in the skillet, ensuring everything is evenly coated. If the sauce seems dry, add reserved cooking water gradually. Serve the dish evenly into 4 bowls and sprinkle with nuts before enjoying.

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