Pasta with cannellini beans sauce
Nut free pasta sauce with veggies and sun-dried tomatoes
Equipment
- Food Processor
Ingredients
- 16 oz whole wheat pasta
- 16 oz cannellini beans 30 oz can
- 3 cloves garlic
- 2 tbsp nutritional yeast
- 2 tbsp almond butter
- ½ cup sun-dried tomatoes not packaged in oil
- 10 oz broccoli frozen or fresh
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup almond milk or any other unsweetened plant based milk
Instructions
- Cook the pasta according to the instructions on the package.
- In the food processor combine the rinsed cannellini beans, plant-based milk, garlic, nutritional yeast, almond butter, sun-dried tomatoes, salt and pepper.
- Mix until a sauce forms. add more milk to reach the desired consistency. Transfer to a large bowl.
- Steam the broccoli and add to the pasta sauce. Mix to incorporate them into the sauce and crush the florets a bit.
- Warm up the sauce and poor it over the pasta.
Notes
- Optionally garnish with fresh basil.
- Recipe adapted from Forks over Knives.
Nutrition
Calories: 604kcalCarbohydrates: 118gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 683mgPotassium: 1045mgFiber: 10gSugar: 7gVitamin A: 562IUVitamin C: 69mgCalcium: 269mgIron: 9mg
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