Creamy Butter Bean Pasta

Have dinner on the table in just 30 minutes with this quick, creamy, vegan pasta dish with butter beans and broccoli.

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

Ingredients

• 1 teaspoon salt
• 4 cups broccoli florets
• 1 clove garlic
• ¼ teaspoon onion powder
• freshly ground black pepper to taste
• ¼ cup nutritional yeast
• 3 tablespoons freshly squeezed lemon juice
• 2 cups small shell pasta
• 3 tablespoons extra-virgin oil, divided
• 1 small leek, white part only, sliced
• ½ cup vegetable broth, divided
• 1 (14 ounce) can butter beans, rinsed and drained
• ¼ cup chopped roasted walnuts

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. Drain, reserving a cup of cooking water.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and 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 vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.

Step 4

Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.