Description
This creamy, dairy free, lemon white bean pasta is a quick and easy high protein dinner that the whole family will love. It’s vegan, gluten free, and only takes 20 minutes to make!
Ingredients
Scale
- 12 ounces pasta of choice
- 1 bunch asparagus
- 1 15 ounce can small white beans
- 1/4 cup plain non-dairy milk
- 4 tablespoons olive oil
- 3–4 tablespoons fresh lemon juice
- 1 large white or yellow onion, diced
- 6 cloves garlic, minced
- 1/4 cup cashew parmesan
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step: Prep the cashew parmesan if you haven’t already.
- Step: Bring a large pot of water to a boil and cook pasta according to package instructions.
- Step: Dice the onion, and add to a pan with 2 tablespoons of olive oil.
- Step: Saute for about 5 minutes or until slightly golden brown, then add in the garlic and saute 1-2 more minutes.
- Step: Drain and rinse the white beans and add to a food processor or high speed blender.
- Step: Transfer the onion and garlic to the food processor along with all remaining ingredients, including the remaining olive oil and process until completely smooth.
- Step: Taste and adjust seasonings as desired.
- Step: To the same pan that you cooked the garlic and onion in, add the chopped asparagus and saute for 5-10 minutes or until it is your desired doneness.
- Step: Add the asparagus to the cooked pasta and pour the sauce on top. Stir together until well incorporated.
- Step: Top with red pepper flakes and more nutritional yeast or cashew parm if desired.
Notes
Store in the fridge for 3-4 days. Use plain and unsweetened milk to avoid vanilla flavors. Cashew parmesan can be substituted with nutritional yeast or store-bought vegan parmesan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 427 kcal
- Sugar: 3.7 g
- Sodium: 710 mg
- Fat: 17.2 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14.7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 9.3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: vegan lemon pasta, white bean pasta, gluten free pasta, high protein vegan dinner, creamy vegan pasta