Creamy White Bean Pasta
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!
Servings: 4 servings
Ingredients
- 8 ounces chickpea fusilli pasta *see note
- 1/2 cup sun-dried tomatoes thinly sliced
- 2 veggie burgers chopped (**see note)
- 1 tablespoon extra virgin olive oil
- 4 cups packed baby spinach or any baby greens
- 15 ounces canned cannellini beans drained and rinsed
- 1/2 a large yellow onion chopped
- 2 large cloves garlic minced
- 3/4 cup unsweetened almond milk
- salt and pepper
Instructions
- Bring a large pot of water to a boil.
- 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.
Nutrition
Serving: 1SERVING | Calories: 589kcal | Carbohydrates: 87g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 794mg | Fiber: 17g | Sugar: 10g