Creamy Butter Bean Pasta
Description
This quick, vegan, creamy butter bean pasta recipe with broccoli florets, leeks, nutritional yeast, lemon, and walnuts will be ready in 30 minutes.
Ingredients
•
2 cups small shell pasta
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3 tablespoons extra-virgin oil, divided
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1 small leek, white part only, sliced
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4 cups broccoli florets
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1/2 cup vegetable broth, divided
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1 (14 ounce) can butter beans, rinsed and drained
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1/4 cup nutritional yeast
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3 tablespoons freshly squeezed lemon juice
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1 clove garlic
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1 teaspoon salt
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1/4 teaspoon onion powder
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freshly ground black pepper to taste
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1/4 cup chopped roasted walnuts
Directions
1
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
2
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and ¼ cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
3
Meanwhile, combine butter beans, remaining ¼ cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
4
Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.