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 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 5servings
Calories 408kcal
Author Yup, it's Vegan
Ingredients
12ozuncooked pasta(if you like your pasta saucy, use 10 oz. or less) (I use whole wheat bowties)
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.
Reserve 1/2 cup of the pasta cooking liquid, and drain the rest (do not rinse the pasta).
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.
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.
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.
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.
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.