Vegan White Bean Alfredo Pasta |
Author: Andrea Cammarata
- 4 oz whole wheat spaghetti, dry
- 2 cups fresh spinach
- 1 ½ cup white beans, cooked
- ½ cup of oat milk
- 2 tbsp nutritional yeast
- 1 small onion
- 1 garlic clove
- 5 tbsp olive oil
- ½ lemon, juiced
- Salt and pepper
- Chop the onion into small pieces and mince the garlic. Heat olive oil in a medium saucepan, add onion and garlic and stir-fry at medium heat until soft.
- Remove onion and garlic and set aside. In the same saucepan add fresh spinach with a dash of water. Simmer for a few minutes until completely cooked.
- In a blender, add the cooked white beans, soy milk, nutritional yeast, the cooked onion and garlic, 3 tbsp of olive oil, lemon juice, salt and pepper. Blend until creamy and smooth.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Warm up the sauce in a medium saucepan at low heat, stirring occasionally to avoid that it sticks to the bottom.
- Transfer the spaghetti to a large bowl, add the spinach and pour the white bean alfredo sauce.
- Mix well and serve hot.
Recipe by The Cottage Market at https://thecottagemarket.com/vegan-white-bean-alfredo-pasta/
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