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Creamy White Bean Pasta with Spring Vegetables and Basil

Creamy and lemony white bean pasta sauce with crisp-tender asparagus and snapped peas, topped with fresh basil! This pasta dish is a vegan taste of spring.
Course Italian, Main Course, pasta
Cuisine soy-free, vegan, vegetarian
Keyword creamy bean sauce, white bean pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Yield 5 servings
Calories Per Serving 408 kcal
Author Yup, it's Vegan

Ingredients

  • 12 oz uncooked pasta (if you like your pasta saucy, use 10 oz. or less) (I use whole wheat bowties)
  • 8 oz sugar snap peas trimmed
  • 8 oz asparagus trimmed and cut into 2-inch segments

For the white bean pasta sauce:

  • 1 and 1/2 tbsp olive oil divided
  • 2 shallots thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 and 1/2 cups cooked white beans (equal to 1 standard can)
  • 3 tbsp nutritional yeast (optional)
  • 1 cup plain, unsweetened non-dairy milk (I recommend soy or almond)
  • 1/4 cup freshly-squeezed lemon juice
  • 1/2 tsp salt plus more to taste
  • ground black pepper to taste
  • hemp parmesan (optional, for serving)
  • 1/4 cup loosely-packed fresh basil thinly sliced

Instructions

  1. Cook the pasta to al dente according to package directions. When there are about 5 minutes remaining, add the snap peas and asparagus to the pot with the pasta.
  2. Reserve 1/2 cup of the pasta cooking liquid, and drain the rest (do not rinse the pasta).
  3. Meanwhile, in a large skillet or a saucepan, warm 1 tablespoon of olive oil over medium heat. Add the sliced shallots and garlic, and cook, stirring frequently, for about 4-5 minutes or until the shallots are softened. Try to avoid browning.
  4. Add the shallots and garlic with their oil to a food processor along with the beans, nutritional yeast if using, almond milk, lemon juice, 1/2 tablespoon olive oil, and salt. Blend until smooth; add water or vegetable broth to help blend if needed. Taste and add more lemon juice, salt and pepper as desired.
  5. Return the pureed mixture to the pan over medium-low heat. Fold in the cooked pasta, vegetables, and reserved pasta water. Continue cooking just until heated through. Serve immediately, topped with fresh basil and hemp parmesan if desired.
  6. The bean sauce will thicken more and more as it cools and is best served right away. I recommend adding extra liquid and olive oil when reheating any leftovers.

Recipe Notes

If the sauce seems too thick while you mix it with the pasta, add water, non-dairy milk or vegetable broth to loosen it.

Nutrition facts include the optional nutritional yeast.

Nutrition Facts
Creamy White Bean Pasta with Spring Vegetables and Basil
Amount Per Serving (1 fifth recipe)
Calories 408 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 274mg 11%
Potassium 539mg 15%
Total Carbohydrates 74g 25%
Dietary Fiber 7g 28%
Sugars 4g
Protein 20g 40%
Vitamin A 17%
Vitamin C 27%
Calcium 20%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.