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Creamy Vegan Tuscan White Bean Pasta

creamy vegan tuscan white bean pasta - featured image
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A quick and easy creamy vegan pasta made with white beans, fresh spinach, and basil, delivering a rich, comforting, and wholesome dinner without any dairy.

Ingredients

Scale
  • 1 can (15 oz / 425 g) cannellini or great northern white beans, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup (240 ml) vegetable broth
  • 1/2 cup (120 ml) unsweetened plant milk (almond or oat milk recommended)
  • 4 cups (about 120 g) fresh spinach, roughly chopped
  • 1/2 cup (about 15 g) fresh basil, chopped
  • 1 tablespoon white wine vinegar or lemon juice
  • 8 oz (225 g) dried pasta (penne, fusilli, or linguine)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Toasted pine nuts for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) pasta water, then drain pasta and set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened and translucent.
  3. Add minced garlic to the skillet and cook for 1-2 minutes, stirring frequently to avoid burning.
  4. In a blender, combine rinsed white beans, 1 cup vegetable broth, and 1/2 cup unsweetened plant milk. Blend until smooth and creamy. Add more broth or reserved pasta water if needed to reach desired consistency.
  5. Pour the blended bean sauce into the skillet with the sautéed onions and garlic. Cook over medium-low heat for 3-4 minutes, stirring gently to warm and thicken the sauce.
  6. Add 1 tablespoon white wine vinegar or lemon juice, salt, black pepper, and red pepper flakes if using. Stir to combine.
  7. Add chopped fresh spinach to the skillet and stir until wilted, about 2-3 minutes.
  8. Fold in the cooked pasta, tossing to coat evenly. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
  9. Remove skillet from heat and stir in chopped fresh basil to preserve its aroma and color.
  10. Taste and adjust seasoning if necessary. Serve immediately with an optional drizzle of olive oil or sprinkle of toasted pine nuts.

Notes

[‘Reserve pasta water before draining to thin the sauce and help it cling to pasta.’, ‘Blend beans with enough liquid for a silky smooth sauce; add more broth or pasta water as needed.’, ‘Wilt spinach last to preserve color and flavor.’, ‘Add vinegar or lemon juice to brighten the sauce and balance creaminess.’, ‘Use gluten-free pasta to make the dish gluten-free.’, ‘Optional garnishes include toasted pine nuts or a drizzle of olive oil.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat gently with plant milk or pasta water to loosen sauce.’]

Nutrition

Keywords: vegan pasta, creamy pasta, Tuscan pasta, white bean pasta, plant-based dinner, easy vegan recipe, healthy pasta, dairy-free pasta

Find it online: https://lucydishes.com/creamy-vegan-tuscan-white-bean-pasta-recipe-easy-homemade-dinner/