Creamy Butter Bean Pasta

Published on November 23, 2020

• 2 cups small shell pasta

• 3 tablespoons extra-virgin oil, divided

• 1 small leek, white part only, sliced

• 4 cups broccoli florets

• ½ cup vegetable broth, divided

• 1 (14 ounce) can butter beans, rinsed and drained

• ¼ cup nutritional yeast

• 3 tablespoons freshly squeezed lemon juice

• 1 clove garlic

• ¼ teaspoon onion powder

• 1 teaspoon salt

• freshly ground black pepper to taste

• ¼ cup chopped roasted walnuts

1. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.

2. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.

3. Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.

4. Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.

I Made It

Nutrition Facts (per serving)

478Calories17g Fat66g Carbs20g Protein

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Nutrition FactsServings Per Recipe4Calories478% Daily Value *Total Fat17g22%Saturated Fat2g11%Sodium1024mg45%Total Carbohydrate66g24%Dietary Fiber10g36%Total Sugars5gProtein20gVitamin C88mg441%Calcium102mg8%Iron4mg23%Potassium616mg13%

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