Vegan Creamy Pasta
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2½ Cups 2½ Small shell pasta
1 Tbsp 1 extra-virgin olive oil
1 small 1 yellow onion, chopped
5 cups 5 broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup ¼ toasted pine nuts
4 pieces 4 lemon wedges, for serving
- For the creamy vegan pasta sauce:
1½ Cups 1½ cooked white beans, drained and rinsed
¼ Cup ¼ vegetable broth, more as needed
3 Tbsp 3 fresh lemon juice
2 Tbsp 2 extra-virgin olive oil
¼ Cup ¼ nutritional yeast
4 Packets 4 Digestive Health Boost
1 1 garlic clove, minced
¼ Tsp ¼ onion powder
¼ Tsp ¼ sea salt
freshly ground black pepper, to taste
Directions
- 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 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. Mix the Digestive Health packets and mix. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
FEATURED Add-in
Digestive BoostDigestive Health
Notes
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