I decided to start using this site again for recipe tracking, mostly to note changes and to more easily been able to fine. This is a great vegan pasta recipe. It definitely came out a little grainy, but overall, it has great flavor and is very creamy.
Ingredients
- 2½ cups small shell pasta or rotini
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- brussel sprouts
- lemon wedges, for serving
For the creamy vegan pasta sauce:
- 1 can of white beans (1 1/2 cups)
- ¼ cup vegetable broth or water, more as needed
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup vegan cheese or nutritional yeast
- 1 garlic clove, minced
- ½ teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- 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.
- Roast in the brussel sprout halves 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.
