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Vegan Lemon White Bean Pasta Recipe

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4.4 from 60 reviews

This Vegan Lemon White Bean Pasta offers a creamy, tangy, and nutritious plant-based meal featuring tender asparagus, smooth white bean sauce, and a zesty lemon flavor. Perfect for a quick weeknight dinner, this dish combines wholesome ingredients like navy beans, olive oil, and fresh lemon juice to create a delicious and satisfying pasta that is entirely dairy-free and packed with flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces pasta of choice

Vegetables

  • 1 bunch asparagus
  • 1 large white or yellow onion, diced
  • 6 cloves garlic, minced

Beans & Dairy Alternatives

  • 1 15 ounce can small white beans (navy beans recommended)
  • ¼ cup plain non-dairy milk (almond milk recommended, plain and unsweetened)

Oils & Seasonings

  • 4 tablespoons olive oil, divided
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried parsley
  • 1 teaspoon salt, or more to taste
  • ¼ teaspoon black pepper

Toppings

  • ¼ cup cashew parmesan (or nutritional yeast/store-bought vegan parmesan as substitute)

Instructions

  1. Prepare Cashew Parmesan: If you haven’t already made cashew parmesan, prepare it now. Alternatively, you can skip this step and use nutritional yeast as a substitute.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta of choice and cook according to the package instructions until al dente. Drain and set aside.
  3. Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add diced onion and sauté for about 5 minutes or until slightly golden brown. Add minced garlic and sauté for an additional 1-2 minutes, stirring frequently to avoid burning.
  4. Prepare White Bean Sauce: Drain and rinse the canned white beans thoroughly. Transfer the beans to a food processor or high-speed blender. Add the sautéed onion and garlic, remaining 2 tablespoons olive oil, plain non-dairy milk, fresh lemon juice, lemon zest, cashew parmesan, red pepper flakes, dried parsley, salt, and black pepper. Process on high for 1-2 minutes until completely smooth and creamy with no bean pieces remaining. Taste and adjust seasonings if needed.
  5. Cook Asparagus: In the same skillet used for the garlic and onion, add the chopped asparagus. Sauté over medium heat for 5-10 minutes, depending on your preferred level of doneness. For firmer asparagus, cook closer to 5 minutes.
  6. Combine Pasta, Asparagus, and Sauce: Add the cooked pasta to the skillet with the sautéed asparagus. Pour the white bean lemon sauce over the pasta and asparagus. Stir well until everything is evenly coated and combined.
  7. Finish and Serve: Transfer the pasta to serving dishes. Garnish with additional red pepper flakes and more cashew parmesan or nutritional yeast if desired. Serve immediately for best flavor.

Notes

  • This pasta will keep well in an airtight container in the refrigerator for 3-4 days.
  • Use plain and unsweetened non-dairy milk to avoid any off-flavors such as vanilla.
  • Any non-dairy milk can be used, including soy milk for those with nut allergies.
  • Cashew parmesan can be substituted with nutritional yeast or a store-bought vegan parmesan if preferred.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-lemon-white-bean-pasta-recipe/