My wife and I have recently been getting on a vegan kick, and she found this delicious vegan recipe I figured I would share. Hopefully it can start making its way around tailgates on gamedays!

Here it goes:

White beans are the secret ingredient that make this sauce thick, smooth, and creamy! They also add a good amount of plant-based protein. Use canned beans, or cook your own.
Lemon juice brightens it up.
Olive oil adds richness.
Nutritional yeast fills this vegan pasta with yummy cheese-like flavor.
Onion powder & garlic amp up the savory, umami flavors in this recipe.
Vegetable broth (and pasta cooking water, if you like) loosens the sauce as needed.
Pasta. I used small shell pasta, but use what you have on hand. Orecchiette, bow ties, or rigatoni would all be great. Read the label on your pasta to make sure it’s vegan – most dried pastas are.
Broccoli and chopped up broccoli stems. This recipe is a great way to use up the whole vegetable. If your broccoli still has leaves attached, toss those in too!
And pine nuts add a delicious crunch!

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Posted by Shexter

Prairieville

Member since Feb 2014

19976 posts

Posted on 9/11/23 at 3:26 pm to Bigben891

Um, where's the recipe?

NM, I just Googled the phrase "Onion powder & garlic amp up the savory, umami flavors in this recipe." and it came right up.

quote:
Creamy Vegan Pasta

Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins

This creamy vegan pasta is the perfect weeknight meal! Coated in a tangy, luscious white bean sauce, it's comforting, healthy, and easy to make.
Author: Jeanine Donofrio
Recipe type: Main Dish
Serves: 4
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
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

Instructions
Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 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 and a splash of water or vegetable broth. Cover and turn off the heat.
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.