Creamy, garlicky pasta — what’s to not love? This fast and simple pasta is without equal pleasurable, nourishing meal with tomatoes, arugula, and fiber-rich beans. YUM.
Simply 10 elements required on your new favourite weeknight-friendly pasta, buddies. Allow us to display you the way it’s performed!
This garlicky pasta begins with (you guessed it) garlic! And there’s extra within the sauce, buddies. We aren’t taking part in round! Canned white beans mix with the garlic and a few tomatoes for a savory, garlicky base.
Whilst the beans melt in tomatoey goodness, it’s sauce time! The sauce begins with soaked cashews for an ideal creamy outcome, and for main taste and “cheesiness” we upload dietary yeast, garlic, and lemon zest + juice. Upload 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. Now not keen on arugula? Spinach would paintings properly right here, too!
“All in combination now!” Finally, the cooked pasta is going into the pot with the wilted vegetables and saucy tomatoes. The sauce will get added as properly, and whilst it will glance slightly skinny, don’t concern! A couple of mins over low warmth and the sauce will thicken to creamy perfection.
We are hoping you LOVE this lemon garlic pasta! It’s:
Comforting however contemporary
& SO pleasurable!
It’s very best as a meal by itself however could also be scrumptious with facets corresponding to our Highest 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)
- 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
- 12 ounces pasta of selection (we adore Jovial gluten-free penne)
- 2 Tbsp olive oil
- 4 cloves garlic, pressed or minced
- 1 (439 g) can cannellini beans, rinsed and tired (or sub chickpeas, however they’ll be extra company)
- 2 cups cherry or grape tomatoes, halved
- 1/4 tsp sea salt
- 6 cups child arugula
Upload cashews to a heat-proof bowl and canopy with a minimum of 2 inches of boiling water. Put aside to soak.
PASTA: Carry a big pot of well-salted water to a boil. As soon as boiling, upload pasta, stir, and set a timer for the decrease finish of your bundle’s al dente advice. Continue with the recipe whilst your pasta chefs.
In the meantime, warmth a big pot or Dutch oven over medium-low warmth. Upload olive oil and garlic and prepare dinner till aromatic and evenly scorching — about 1 minute. Upload the tired and rinsed beans, tomatoes, and salt and stir to mix. Then scale back to low warmth, quilt, and let simmer whilst you’re making your sauce.
SAUCE: Drain the cashews and upload them to a high-speed blender in conjunction with the opposite sauce elements (water, lemon juice, dietary yeast, garlic, salt, and lemon zest). Mix on excessive till very easy and creamy, scraping down the edges as wanted. The sauce would possibly appear skinny however it is going to thicken as soon as added to the pasta.
PASTA: Check your pasta for doneness and drain. Then upload the arugula to the tomatoes/beans and stir to mix. As soon as the arugula has wilted, upload within the cooked pasta and the cashew sauce and blend properly. Flip the warmth to medium-low and proceed stirring till the whole thing is well covered and the sauce starts to thicken moderately.
Serve heat garnished with vegan parmesan cheese, if desired. Leftovers stay for 3-4 days. Now 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 Nutrition A: 320 IU Nutrition C: 86 mg Calcium: 163 mg Iron: 4.8 mg