Creamy, garlicky pasta — what’s to not love? This fast and straightforward pasta is the last word satisfying, nourishing meal with tomatoes, arugula, and fiber-rich beans. YUM.
Simply 10 elements required to your new favourite weeknight-friendly pasta, mates. Allow us to present you the way it’s carried out!
This garlicky pasta begins with (you guessed it) garlic! And there’s extra within the sauce, mates. We aren’t taking part in round! Canned white beans mix with the garlic and a few tomatoes for a savory, garlicky base.
Whereas the beans soften in tomatoey goodness, it’s sauce time! The sauce begins with soaked cashews for a brilliant creamy consequence, and for main taste and “cheesiness” we add dietary yeast, garlic, and lemon zest + juice. Add some water and mix ‘er up!
Subsequent it’s time so as to add a beneficiant portion of arugula to the saucy tomatoes and beans. Not a fan of arugula? Spinach would work effectively right here, too!
“All collectively now!” Lastly, the cooked pasta goes into the pot with the wilted greens and saucy tomatoes. The sauce will get added as effectively, and whereas it’d look a bit skinny, don’t fear! A couple of minutes over low warmth and the sauce will thicken to creamy perfection.
We hope you LOVE this lemon garlic pasta! It’s:
Creamy
Savory
Comforting however contemporary
Completely lemony
& SO satisfying!
It’s good as a meal by itself however can also be scrumptious with sides comparable to our Excellent Roasted Asparagus or Easy Inexperienced Salad with Lemon French dressing. For extra protein, pair with our Crispy Baked Tofu with Italian Herbs or Lemon Baked Salmon with Garlic Dill Sauce.
Extra Plant-Primarily based Pasta Recipes
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Servings 6 (Servings)
SAUCE
- 2/3 cup uncooked cashews
- 1 cup water
- 1/4 cup contemporary lemon juice
- 2 Tbsp dietary yeast
- 2 cloves garlic, peeled
- 1/2 tsp sea salt
- 1/2 tsp lemon zest
PASTA
- 12 oz pasta of alternative (we like Jovial gluten-free penne)
- 2 Tbsp olive oil
- 4 cloves garlic, pressed or minced
- 1 (439 g) can cannellini beans, rinsed and drained (or sub chickpeas, however they’ll be extra agency)
- 2 cups cherry or grape tomatoes, halved
- 1/4 tsp sea salt
- 6 cups child arugula
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Add cashews to a heat-proof bowl and canopy with no less than 2 inches of boiling water. Put aside to soak.
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PASTA: Deliver a big pot of well-salted water to a boil. As soon as boiling, add pasta, stir, and set a timer for the decrease finish of your bundle’s al dente suggestion. Proceed with the recipe whereas your pasta cooks.
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In the meantime, warmth a big pot or Dutch oven over medium-low warmth. Add olive oil and garlic and prepare dinner till aromatic and calmly scorching — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to mix. Then scale back to low warmth, cowl, and let simmer whilst you make your sauce.
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SAUCE: Drain the cashews and add them to a high-speed blender together with the opposite sauce elements (water, lemon juice, dietary yeast, garlic, salt, and lemon zest). Mix on excessive till very clean and creamy, scraping down the edges as wanted. The sauce could seem skinny however it would thicken as soon as added to the pasta.
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PASTA: Take a look at your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to mix. As soon as the arugula has wilted, add within the cooked pasta and the cashew sauce and blend effectively. Flip the warmth to medium-low and proceed stirring till all the things is properly coated and the sauce begins to thicken barely.
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Serve heat garnished with vegan parmesan cheese, if desired. Leftovers hold for 3-4 days. Not freezer pleasant.
Serving: 1 serving Energy: 440 Carbohydrates: 65.1 g Protein: 15.6 g Fats: 14.7 g Saturated Fats: 1.9 g Polyunsaturated Fats: 1.8 g Monounsaturated Fats: 7.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 388 mg Potassium: 789 mg Fiber: 8.1 g Sugar: 3.5 g Vitamin A: 320 IU Vitamin C: 86 mg Calcium: 163 mg Iron: 4.8 mg
