Pasta Vegana Cremosa

Creamy Vegan Pasta

This creamy vegan pasta is ideal for when you want comfort food without spending a lot of time in the kitchen. It's ready in just over 20 minutes and offers a dish of pasta and vegetables covered in a creamy sauce made from white beans, lemon juice and nutritional yeast.


For the vegan pasta sauce:

1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth (more if necessary)
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
¼ cup nutritional yeast
1 clove garlic, minced
¼ teaspoon onion powder
½ teaspoon sea salt
Cayenne pepper, to taste (optional)

For the pasta:

2½ cups small pasta (shells)
1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, stems and leaves, chopped (keep stems separate)
¼ cup toasted pine nuts
Lemon wedges, to serve


Prepare the sauce: In a blender, combine the white beans, vegetable broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt and pepper. Blend until you obtain a smooth mixture. Booking.
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve.
Sauté the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the chopped broccoli stems and cook for another 3-5 minutes until tender. Add the broccoli florets and leaves along with a splash of water or vegetable broth. Cover and turn off the heat. Let the broccoli steam for 2-3 minutes until tender but still bright green.
Mix everything: Add the pasta to the pan with the vegetables. Add ¾ of the sauce and mix well, adding more broth if the sauce is too thick. Season with salt, pepper and more lemon juice to taste. Divide among bowls and add the rest of the sauce. Garnish with toasted pine nuts and serve with lemon wedges.
Final notes:
This recipe is not intended to imitate a cheese sauce, but rather to offer a creamy, comforting pasta with a flavor all its own.

Tips and variations:

Vary the vegetables: You can change the broccoli and onion for cauliflower, Brussels sprouts, roasted tomatoes, fresh asparagus or any vegetable you prefer.
Pasta Alternatives: Try this sauce with spaghetti squash or zucchini noodles.
Add a spicy touch: Add red pepper flakes or pickled jalapenos for extra heat.
Incorporate other flavors: Add chopped sun-dried tomatoes, vegan pesto or fresh basil leaves to vary the flavor.

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