Traditional creamy pasta sauces, such as an Alfredo sauce, are super good. However, they are not so good for you. Although I am a vegetarian, I monitor and balance my dairy intake. This recipe is completely vegan and protein based! I blended white beans with some amazing flavors that will satisfy your creamy craving! It’s really easy. No kidding! Minimal ingredients with hefty flavors.
- 1 box Fusilli pasta, or another curly pasta
- 2 garlic cloves, minced
- 1 can white beans, rinsed and drained
- ½ cup low-sodium veggie broth
- ¼ cup of non-dairy milk (almond, hemp or rice milk)
- ¼ cup reserved pasta water or another, or ¼ cup of veggie broth (See note)
- 2 tbsp olive oil + 1 tsp olive oil
- 3 tbsp nutritional yeast
- 1 tsp oregano, optional
- 1 tsp Salt and pepper, to taste
Note: If you forget to reserve the pasta water don’t sweat it! Just use extra veggie broth or milk.
- Cook pasta according to package. Drain and keep warm, retaining ¼ cup pasta water.
- In the same pot you looked the pasta, add 2 tsp olive oil, over low heat, and the garlic. Cook for 2 to 3 minutes, stirring frequently.
- In a blender, add the garlic, white beans, vegetable broth, milk, pasta water, 2 tbsp olive oil, nutritional yeast and oregano (if using). Blend for about 1 minute, or until smooth.
- Pour the sauce into the pot over low heat, then season with salt and pepper to taste. Cook until the sauce is warm. Now, incorporate the pasta. Turn off heat.
- Upon serving, top with bread crumb (for a crunch!) or [vegan] Parmesan cheese.
- Pair with steamed broccoli and/or a garden salad- such as my Artichoke Arugula Salad with Sundried Tomato Salad Dressing !
Tip: You don’t have to cook the garlic if you enjoy the taste of raw garlic. Therefore you can skip step 2. I will suggest, however, you use less garlic (just use 1 small clove when blending) if you don’t cook it.
****Photos taken by my talented, photographer cousin Monique Direnzo.*****