Broccoli White Bean Alfredo Vegan (Printable)
Creamy Alfredo brings broccoli, white beans, and pasta together for a nourishing plant-based dinner.
# Components:
→ Pasta and Vegetables
01 - 7 ounces dried pasta
02 - 1 and 1/2 cups broccoli florets
→ Legumes
03 - 1 can (15 ounces) cannellini beans, drained
→ Sauce Components
04 - 1 tablespoon nutritional yeast
05 - 1/2 cup unsweetened plant-based milk
06 - 1 teaspoon garlic powder
07 - 1 tablespoon extra virgin olive oil
# Directions:
01 - Fill a large saucepan with salted water and bring to a rolling boil. Add pasta and broccoli florets. Cook uncovered for 8 to 10 minutes, or until the pasta is al dente and broccoli is just tender. Drain and set aside.
02 - Heat olive oil in a skillet over medium heat. Add drained cannellini beans and sauté for 2 minutes, stirring occasionally until heated through.
03 - In a blender, combine nutritional yeast, plant-based milk, garlic powder, and the sautéed beans. Blend on high until completely smooth, forming a creamy sauce.
04 - Return the drained pasta and broccoli to the saucepan. Pour the blended sauce over the mixture and toss well to coat evenly. Warm over low heat if needed and serve immediately.
# Expert Advice:
01 -
- Quick to prepare with minimal prep and under 30 minutes to the table
- One-pot pasta and veggie cooking for easy cleanup
- Budget-friendly using beans and simple ingredients
- Packed with plant-based protein to keep you full
02 -
- High in plant-powered protein thanks to the cannellini beans
- Naturally dairy-free and nut-free with the right plant milk
- Works for meal prep and reheats beautifully with a splash of extra milk
03 -
- Always use unsweetened plain plant milk to avoid any sweet notes in the sauce
- Do not overblend the sauce or it will heat too much and thicken rapidly