Creamy White Bean Shells
Ingredients
The pasta and vegetables
-
2½
cups
small shell pasta
-
1
tablespoon
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
5
cups
broccoli florets, chopped stems, and leaves
-
¼
cup
toasted pine nuts
-
lemon wedges
for serving
The white bean sauce
-
1
can (14.5-ounce)
cooked white beans, drained and rinsed
-
¼
cup
vegetable broth
-
3
tablespoons
fresh lemon juice
-
2
tablespoons
extra-virgin olive oil
-
¼
cup
nutritional yeast
-
1
clove
garlic, minced
-
¼
teaspoon
onion powder
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- Blend the white bean sauce ingredients until smooth and set aside.
- Boil salted water and cook the pasta until al dente, then drain.
- Sauté the onion in olive oil until soft, then add broccoli stems and cook until tender.
- Add broccoli florets and leaves, cover, and steam until bright green.
- Combine the pasta with the broccoli and ¾ of the sauce, adding more broth if needed.
- Season to taste and serve in bowls topped with remaining sauce and pine nuts, with lemon wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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