Make this satisfying, creamy pasta dish using only one pot for simple preparation and cleanup. It features bright lemon flavor and protein from white beans.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
12 ounces dried pasta (such as spaghetti or linguine)
4 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup nutritional yeast
1/4 cup fresh lemon juice
Zest of 1 lemon
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Place the dried pasta, vegetable broth, chopped onion, minced garlic, oregano, and red pepper flakes into a large, deep pot or Dutch oven.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
Cook, stirring frequently to prevent the pasta from sticking, for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
Remove the pot from the heat. Stir in the rinsed white beans, nutritional yeast, lemon juice, and lemon zest.
Stir vigorously for 1 to 2 minutes. The starch from the pasta, combined with the beans breaking down slightly, will create a creamy sauce. If the sauce is too thick, add a splash of water or reserved broth.
Stir in the olive oil. Season generously with salt and pepper to your taste.
Serve immediately, garnished with fresh parsley.
Notes
For extra creaminess, mash about half of the white beans against the side of the pot before adding the remaining ingredients in step 4.
If you do not have vegetable broth, you can use water, but the flavor will be less deep.
Substitute cannellini beans with great northern beans or navy beans if needed.