Creamy Butter Bean Pasta

Creamy Butter Bean Pasta

This quick, vegan, creamy butter bean pasta recipe with broccoli florets, leeks, nutritional yeast, lemon, and walnuts will be ready in 30 minutes.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
478 Calories

Recipe Instructions

Step 1
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
Step 2
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
Step 3
Meanwhile, combine butter beans, remaining 1/4 cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
Step 4
Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.

Ingredients

  • 1 teaspoon salt
  • 4 cups broccoli florets
  • 1 clove garlic
  • freshly ground black pepper to taste
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups small shell pasta
  • 3 tablespoons extra-virgin oil, divided
  • 1 small leek, white part only, sliced
  • 1 (14 ounce) can butter beans, rinsed and drained
  • 0.25 cup nutritional yeast
  • 0.25 teaspoon onion powder
  • 0.5 cup vegetable broth, divided
  • 0.25 cup chopped roasted walnuts

Categories

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