Contents
Introduction
Creamy Vegan Pasta is a delicious and hearty dish that is perfect for any occasion. This recipe showcases how plant-based ingredients can create a satisfying and flavorful meal without the need for dairy. Packed with nutrients from vegetables, beans, and nutritional yeast, this pasta dish is not only creamy but also healthy. Whether you’re a vegan or just looking to add more plant-based meals to your repertoire, this recipe is sure to please.
Detailed Ingredients with measures
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast
3 tablespoons fresh lemon juice
¼ teaspoon onion powder
½ teaspoon sea salt
Freshly ground black pepper, to taste
¼ cup toasted pine nuts
Lemon wedges, for serving
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Serves 4
This Creamy Vegan Pasta is not only easy to make but also a comforting dish that can be enjoyed by everyone, making it a fantastic addition to any meal plan. Enjoy the creamy texture combined with the crunch of pine nuts and the zesty freshness of lemon!
Detailed Directions and Instructions
Prepare the Sauce
In a blender, combine the cooked white beans, ¼ cup vegetable broth, minced garlic, 2 tablespoons olive oil, nutritional yeast, fresh lemon juice, onion powder, sea salt, and freshly ground black pepper. Blend until smooth. If the sauce is too thick, add more vegetable broth to reach your desired consistency.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the small shell pasta and cook according to the package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté until soft, about 5 minutes. Add the chopped broccoli stems to the skillet and cook for another 3 to 5 minutes, or until tender. Add the broccoli florets and leaves along with a splash of water or vegetable broth. Cover the skillet, turn off the heat, and let the broccoli steam for 2 to 3 minutes, or until tender but still bright green.
Combine and Serve
Add the cooked pasta to the skillet with the vegetables. Pour in about ¾ of the prepared sauce, stirring to combine. If the mixture seems too dry, add more vegetable broth as needed. Season to taste with additional salt, pepper, and lemon juice, if desired. Divide the pasta among serving bowls. Drizzle the remaining sauce over each portion and top with toasted pine nuts. Serve with lemon wedges on the side.
Notes
Serving Suggestions
This creamy vegan pasta pairs well with a side salad or garlic bread for a complete meal.
Ingredient Variations
Feel free to substitute other vegetables such as spinach, kale, or zucchini based on your preference or what you have on hand.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
Allergy Considerations
To avoid common allergens, ensure that your ingredients are certified gluten-free if necessary, and adjust the recipe based on specific dietary needs.
Cook Techniques
Blending
Using a blender to create a smooth sauce helps to combine all ingredients thoroughly and achieve a creamy texture. Make sure to blend until completely smooth for the best results.
Sautéing
Sautéing the onion and broccoli enhances their flavors through caramelization, making the dish more aromatic and savory.
Steaming
Covering the skillet while steaming the broccoli retains nutrients and keeps the vegetables vibrant, ensuring they are tender yet still bright in color.
Combining Ingredients
Mixing the cooked pasta with the sautéed vegetables ensures that every bite is flavorful and well-coated with the creamy sauce.
FAQ
Can I use any type of pasta for this recipe?
Yes, you can substitute the small shell pasta for any pasta of your choice, including gluten-free options.
What can I use instead of white beans?
If you don’t have white beans, you can substitute them with any other creamy bean, such as cannellini or chickpeas.
Is there a nut-free alternative for the pine nuts?
Yes, you can omit the pine nuts or replace them with sunflower seeds for a nut-free version.
Can I add other vegetables to this dish?
Absolutely! Feel free to include other vegetables like spinach, bell peppers, or zucchini for added nutrition and flavor.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of vegetable broth to restore creaminess.
Conclusion
This creamy vegan pasta is a delicious way to enjoy a plant-based meal that is both satisfying and nutritious. The combination of white beans, broccoli, and a creamy sauce gives it an indulgent feel while maintaining health-conscious ingredients. It’s perfect for weeknight dinners or meal prep, as it is quick to cook and can be enjoyed cold as a pasta salad.
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