Yummy Creamy Vegan Pasta
My go-to recipe for comfort food when I’m pressed for time yet don’t want to spend hours in the kitchen is this creamy vegan spaghetti. It’s the ideal midweek supper because it takes just over 20 minutes to prepare from start to finish. All you have to do is cook the onion and broccoli, blend the sauce, boil the pasta, and combine everything. After that, you can settle down and enjoy warm bowls of noodles and vegetables dipped in this incredibly smooth vegan spaghetti sauce. This sauce is actually a zesty, delectable combination of white beans, lemon juice, and nutritional yeast, despite its appearance of a rich cream or cheese sauce. Thus, this meal is not only easy to prepare and cozy, but it’s also nutritious!
Yummy Creamy Vegan Pasta Recipe Card
Yummy Creamy Vegan Pasta
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes20
minutes300
kcalThe ideal weeknight dinner is this creamy vegan pasta! Covered in a fresh, delicious white bean sauce, it’s nourishing, filling, and simple to prepare.
Ingredients
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
1/4 cup brown sugar
lemon wedges, for serving
For the creamy vegan pasta sauce:
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
freshly ground black pepper, to taste
Directions
- First, prepare the sauce by blending the nutritional yeast, garlic, onion powder, lemon juice, olive oil, white beans, salt, and pepper in a blender until it becomes a creamy consistency. Put aside.
- Fill a big saucepan with boiling salted water. Pasta should be prepared as directed on the package and cooked until al dente. After draining, set away.
- In a large skillet set over medium heat, warm up 1 tablespoon of olive oil. Add the onion and cook for about 5 minutes, or until tender.
- Add the chopped broccoli stems and simmer, stirring, until the broccoli is soft, about 3 to 5 minutes more. Add the leaves and florets of broccoli along with a small amount of water or vegetable broth. Turn off the heat and cover.
- Steam the broccoli for 2 to 3 minutes, or until it’s soft but the color is still vibrant green. When the pasta is added, whisk in ¾ of the sauce. If the sauce seems too dry, add extra broth.
- Pour into bowls and season to taste with additional salt, pepper, and lemon juice. Spoon the leftover sauce into every bowl. Serve with lemon wedges on the side and sprinkle the pine nuts on top.
