Description

Ever wonder how to make a vegan pasta dish that’s as creamy and satisfying as a classic cream sauce? What if you could whip up a Creamy Vegan Pasta that’s so delicious it’s a weeknight staple, yet takes just 30 minutes and packs a healthy punch? This recipe’s your ticket to a plant-based dinner that’s perfect for busy evenings, family meals, or impressing friends

Ingredients

Scale

Let’s dive into the ingredients that make this Creamy Vegan Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

For the Creamy Vegan Pasta Sauce

1½ cups cooked white beans, drained and rinsed: Creates a creamy, protein-packed base. Sub: Cannellini, navy, or great northern beans; or 1½ cups silken tofu for a bean-free option.
¼ cup vegetable broth, more as needed: Thins the sauce and adds savory depth. Sub: Water or plant-based milk (unsweetened).
3 tablespoons fresh lemon juice: Bright, tangy zing. Sub: Apple cider vinegar or lime juice.
2 tablespoons extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
¼ cup nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 2 tablespoons for less intensity.
1 garlic clove, minced: Subtle savory kick. Sub: ¼ teaspoon garlic powder.
¼ teaspoon onion powder: Enhances umami. Sub: ¼ cup sautéed onions or shallots.
½ teaspoon sea salt: Brings flavors together. Adjust to taste.
Freshly ground black pepper: Adds balance.

For the Pasta

2½ cups small shell pasta: Perfect for holding the creamy sauce. Sub: Elbow macaroni, fusilli, or gluten-free pasta.
1 tablespoon extra-virgin olive oil: For sautéing veggies. Sub: Avocado oil or vegan butter.
1 small yellow onion, chopped: Sweet, aromatic base. Sub: Shallots or ½ large white onion.
5 cups broccoli florets, chopped stems, and leaves (keep stems separate): Nutritious, vibrant green addition. Sub: Cauliflower, asparagus, or spinach.
¼ cup toasted pine nuts: Nutty crunch for topping. Sub: Toasted walnuts, almonds, or sunflower seeds for nut-free.
Lemon wedges, for serving: Fresh squeeze for extra brightness. Sub: Lime wedges.
Sea salt, to taste: For pasta water and seasoning.

With about 12 ingredients, this dish is simple yet flavorful. White beans and nutritional yeast make it a vegan comfort food star.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Make the Vegan Sauce (5 Minutes)

In a high-speed blender, combine 1½ cups cooked white beans, ¼ cup vegetable broth, 3 tablespoons lemon juice, 2 tablespoons olive oil, ¼ cup nutritional yeast, 1 minced garlic clove, ¼ teaspoon onion powder, ½ teaspoon sea salt, and several grinds of black pepper. Blend until smooth and creamy. Tip: Add more broth (1 tablespoon at a time) if too thick. Set aside.

Step 2: Cook the Pasta (8-10 Minutes)

Bring a large pot of salted water to a boil. Add 2½ cups small shell pasta and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
Drain and set aside. Reserve ½ cup pasta cooking water for later if needed.

Step 3: Cook the Veggies (10 Minutes)

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 chopped small yellow onion and sauté for 5 minutes until soft and translucent.
Stir in the chopped broccoli stems and cook for 3-5 minutes until tender. Add the broccoli florets and leaves with a splash of water or vegetable broth. Cover, turn off the heat, and let steam for 2-3 minutes until tender but still bright green. Tip: Keep broccoli vibrant—don’t oversteam!

Step 4: Combine and Finish (3 Minutes)

Add the cooked pasta to the skillet with the broccoli. Stir in ¾ of the vegan sauce, adding more vegetable broth or reserved pasta water (up to ½ cup) if the sauce is too dry. Toss to coat evenly.
Taste and adjust with more salt, pepper, or lemon juice as desired.

(Word count: ~750. Time to serve!)