CREAMY BUTTER BEAN PASTA

Creamy Butter Bean Pasta image

Have dinner on the table in just 30 minutes with this quick, creamy, vegan pasta dish.

Provided by Bren

Categories Everyday Cooking Vegetarian Main Dishes Pasta

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups small shell pasta
3 tablespoons extra-virgin oil, divided
1 small leek, white part only, sliced
4 cups broccoli florets
½ cup vegetable broth, divided
1 (14 ounce) can butter beans, rinsed and drained
¼ cup nutritional yeast
3 tablespoons freshly squeezed lemon juice
1 clove garlic
¼ teaspoon onion powder
1 teaspoon salt
freshly ground black pepper to taste
¼ cup chopped roasted walnuts

Steps:

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. Drain, reserving a cup of cooking water.
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 65.5 g, Fat 17.1 g, Fiber 10.2 g, Protein 20.1 g, SaturatedFat 2.2 g, Sodium 1023.5 mg, Sugar 5.3 g