Creamy Broccoli Bean Pasta
This creamy broccoli bean pasta is all about those greens and beans. Broccoli and spinach are blended with white beans to make a hearty green sauce that is perfect on some pasta.
Ingredients
- 12 oz. pasta of choice, prepared al dente
- 1 tbsp olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1 large head of broccoli
- 2 cups spinach
- 1 14 oz. can of white beans, drained and rinsed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ΒΌ tsp red chili flakes
- salt and pepper
- walnuts for topping
Instructions
- Prepare pasta al dente according to package instructions and save a cup of pasta water!
- Heat olive oil in a pot large enough to fit all the broccoli. Add the shallot an garlic. Cook for 3-4 minutes.
- Add broccoli and stir frequently for 2-3 minutes. Add enough water to just cover the broccoli. Bring to a slow simmer before covering with the lid and reducing heat to medium-low. Simmer until broccoli is tender - 10-15 minutes. Add spinach and let it wilt. Drain and let it all cool off a little.
- Process with the rest of the ingredients: white beans, nutritional yeast, lemon juice, red chili flakes, salt, and pepper. Add a little water to help with blending and blend until smooth and creamy.
- Pour the sauce in a pan and thin it with some pasta water until it's creamy enough to coat the pasta. Add the pasta.
- Finish with toasted walnuts and red pepper flakes. If you want more texture, perhaps some mushrooms or roasted broccoli!