Name: Creamy Vegan Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
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; ¼ cup toasted pine nuts; Lemon wedges, for serving; 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

Why Make This Recipe

Creamy Vegan Pasta is a delicious and healthy option for everyone, whether you’re vegan or just trying to eat more plant-based meals. It’s packed with flavors and nutrients from fresh vegetables and white beans. Plus, it’s simple to make and perfect for a quick dinner or lunch. If you love creamy pasta but want a lighter version, this recipe is for you!

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How to Make Creamy Vegan Pasta

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
¼ cup toasted pine nuts
Lemon wedges, for serving
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:

In a blender, combine the white beans, broth, lemon juice, 2 tablespoons of olive oil, nutritional yeast, minced garlic, onion powder, sea salt, and black pepper. Blend until smooth and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender.
Add the broccoli florets and leaves. Pour in a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes until tender but still bright green.
Add the drained pasta to the skillet and stir in ¾ of the sauce. If the sauce is too dry, add more broth. Season with additional salt, pepper, and lemon juice as desired.
Portion the pasta into bowls. Divide the remaining sauce on top of each bowl. Finish with toasted pine nuts and serve with lemon wedges on the side.

How to Serve Creamy Vegan Pasta

Serve Creamy Vegan Pasta warm, garnished with toasted pine nuts and a squeeze of fresh lemon juice. It pairs well with a side salad or crusty bread to soak up any leftover sauce.

How to Store Creamy Vegan Pasta

To store Creamy Vegan Pasta, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it up in a pan on the stove or in the microwave, adding a splash of vegetable broth if needed.

Tips to Make Creamy Vegan Pasta

Use your favorite vegetables. Spinach, kale, or even peas can be great additions.
If you prefer a richer sauce, add a bit more nutritional yeast or a splash of your favorite plant-based cream.
Toast the pine nuts in the skillet before adding them for extra flavor.

Variation

For a gluten-free option, swap the small shell pasta for gluten-free pasta of your choice. You can also add cooked chickpeas or other legumes for additional protein.

FAQs

1. Can I make this ahead of time?
Yes! You can prepare the sauce and cook the pasta ahead of time. Combine them when you are ready to serve.

2. What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can use grated vegan cheese or skip it entirely, but the flavor may be different.

3. Can I freeze Creamy Vegan Pasta?
While it’s best fresh, you can freeze it for up to a month. Just keep in mind that the texture may change a bit after thawing.