White Bean and Basil Creamy Pasta
Did you know you could create an ultra-creamy, dairy-free sauce with white beans? It’s a great way to add fiber and protein to a meal! What’s more, this pasta is quick to prepare and offers maximum flavor and freshness!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 5 minutes
Frequently asked questions
I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.
On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.
Ingredients
Creamy White Bean Sauce
- 1 can (398 ml) white beans, rinsed and well drained
- 2 cups (500 ml) well-packed fresh basil leaves
- 1 cup (250 ml) well-packed fresh parsley leaves
- 1/4 cup (60 ml) olive oil
- 1 cup (250 ml) vegetable broth
- 1 tablespoon (15 ml) nutritional yeast
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) salt
- Pepper, to taste
Pasta
- 400 g short pasta of your choice
- 1/2 cup (125 ml) cooking water
- 1 tablespoon (15 ml) olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) hot pepper flakes (or less to taste)
- 1 teaspoon (5 ml) crushed fennel seeds
- 2 cups (500 ml) frozen peas, thawed
- Zest of 1 lemon
- Vegan Parmesan (optional)
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Preparation
Creamy White Bean Sauce
- Place all ingredients in a blender and blend until smooth.
Pasta
- In a pot of boiling salted water, cook pasta according to package instructions. Remove 1 cup (250 ml) of cooking water. Drain pasta.
- In a large pot, heat oil over medium heat and cook garlic, fennel seeds and hot pepper flakes for 2 minutes. Add peas, pasta, cooking water, lemon zest, parmesan and creamy sauce and toss gently until pasta is well coated with sauce. Serve immediately!
Note
- If you have any leftover pasta, I recommend reheating it with a little broth to bring back the creaminess!
