Creamy Vegan White Bean Pasta
This Creamy Vegan White Bean Pasta requires just a few staple ingredients and is easy to adjust based on what you have on hand.
Ingredients
- 8 oz pasta dry, any shape
- 2 tbsp vegan butter or olive oil
- 1/2 yellow onion diced
- 1 carrot finely diced
- salt & pepper to taste
- red pepper flakes optional
- 1 cup cherry tomatoes cut in half
- 2 cloves garlic diced
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 cup non-dairy milk unsweetened
- 1 cup broth*
- 1/2 lemon juiced
- 1 15-ounce can white beans drained and rinsed
- 2 cups fresh greens or 1 cup of frozen, I used spinach
- vegan parmesan optional
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
- While the pasta is cooking, melt the butter in a pan over medium heat. Add the onion, carrot, salt, pepper & red pepper flakes and cook for 5 minutes, stirring frequently.
- Add the cherry tomatoes, garlic, parsley, garlic powder, non-dairy milk, broth and lemon juice to the pan. Stir to combine and bring to a boil. Lower heat and simmer for 3-5 minutes.
- Add the white beans, spinach and the drained pasta to the sauce and toss to combine. Cover and turn the heat to low. Allow the pasta and sauce to sit, covered for 5 minutes. Taste and adjust salt, pepper & red pepper flakes.
- Serve with vegan parmesan and/or fresh herbs.
Video
Notes
*I used vegan chicken broth - you can get it at Whole Foods or online here.
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