Embrace a swift and sumptuous vegan delight with our Creamy Butter Bean Pasta. This recipe transforms simple ingredients into a velvety, flavor-packed sauce, ready to grace your table in just 30 minutes.

Follow The Directions

01

Step

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook, stirring occasionally, until al dente, about 7-9 minutes. Reserve 1 cup of the starchy pasta water before draining. Set the cooked pasta aside.

02

Step

Sauté the Aromatics and Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced leek and sauté until softened and translucent, about 3-5 minutes, being careful not to brown. Add the broccoli florets and 1/4 cup of vegetable broth. Reduce heat to low, cover, and steam until the broccoli is tender-crisp, about 5-8 minutes.

03

Step

Blend the Butter Bean Sauce: While the broccoli is steaming, combine the butter beans, remaining 1/4 cup of vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons of olive oil, minced garlic, salt, onion powder, and black pepper in a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.

04

Step

Combine and Finish: Add the cooked pasta and the puréed butter bean sauce to the skillet with the broccoli. Toss gently to coat the pasta and broccoli evenly with the sauce. If the mixture seems too dry, add the reserved pasta water, a few tablespoons at a time, until the desired creamy consistency is reached.

05

Step

Serve: Divide the creamy butter bean pasta among 4 bowls. Garnish each serving with chopped toasted walnuts for added texture and flavor. Serve immediately and enjoy!

For a richer flavor, try using roasted garlic in the butter bean sauce.
Add a pinch of red pepper flakes to the sauce for a touch of heat.
To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.
This pasta is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.