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–+ servings

Pasta with cannellini beans sauce

Nut free pasta sauce with veggies and sun-dried tomatoes
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Prep Time 5 minutes
Cook Time 10 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 604 kcal

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.
    ingredients_in_food_processor
  • 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.
    mix_sauce_broccoli_pasta

Notes

Nutrition

Calories: 604kcalCarbohydrates: 118gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 683mgPotassium: 1045mgFiber: 10gSugar: 7gVitamin A: 562IUVitamin C: 69mgCalcium: 269mgIron: 9mg
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