Fusilli chickpea pasta is coated in a luscious & creamy vegan white bean sauce with sun-dried tomatoes and baby spinach. A comforting plant based meal!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Dishes
Cuisine: American
Keyword: creamy white bean pasta, pasta with white bean sauce, white bean pasta, white bean pasta recipe
Once boiling, salt and add pasta. Cook according to package directions until al dente.
While pasta cooks, place a skillet over medium heat and add olive oil.
Once hot, add the chopped veggie burgers and sauté for about 5 minutes until heated through. Transfer to a large bowl and set aside.
Add the onions and garlic to the same skillet and cook until softened, about 3-4 minutes.
Place the cannellini beans, cooked onions and garlic, almond milk and salt and pepper to taste in a blender. Blend until smooth and set aside.
Drain pasta and rinse with warm water.
Add the pasta to the bowl with the cooked veggie burger crumbles. Add the sun-dried tomatoes and baby spinach. Toss until spinach starts to wilt.
Pour the white bean sauce into the bowl and stir until well combined.
Best served warm immediately.
Notes
*Any pasta shape or type can be substituted for the fusilli chickpea pasta used.**Choose your favorite veggie burger for this recipe or leave it out entirely if preferred.