White Bean Alfredo Pasta

Servings

Serving size

1/2 cup sauce with 2 oz pasta

COOKING TIME

45 minutes

Serve with Arugula Salad with Lemon Vinaigrette or Caesar Salad or Mushroom Salad or Roasted Beet and Fennel Salad or Zucchini Salad

Ingredients

4 ounce Whole wheat Spaghetti (or gluten-free pasta)(any shape)

1 medium White or yellow onions (diced)

3 clove Garlic, raw (minced)

1/2 15 ounce can Canned no salt added white beans (drained and rinsed)(about 3/4 cup beans)

1/4 cup No salt added vegetable stock

2 Tbsp Lemon juice

2 Tbsp Nutritional Yeast

1/4 tsp. Salt

1 dash Black pepper (to taste)

1 Tbsp. Fresh parsley (for garnish, optional)

Instructions

Place the water in a large stock pot over high heat.

When the water boils, add the pasta.

While the pasta is cooking, prepare the sauce.

Heat olive oil in small saute pan over medium heat.

Add the onion and stir. Then add the garlic. Saute until the onion is translucent and the garlic is tender.

In a blender, add the beans, onions and garlic, vegetable broth, lemon juice, nutritional yeast, salt and pepper. Blend until creamy and smooth.

Pour into a large saute pan to heat.

When the pasta is done, drain, add to the saute pan, and toss to evenly coat with sauce.

Garnish with chopped parsley if desired.

Serve hot.

Serve this recipe with one of these vegetable side dishes.

Arugula Salad with Lemon Vinaigrette

Gather all ingredients and equipment. Place the walnuts in a small skillet over medium high heat. Cook for about 7 to 10 minutes. Toss frequently so that the nuts brown but do not burn. Place arugula, red onion, parmesan, and walnuts in a large mixing bowl. Just before serving, add…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Roasted Beet and Fennel Salad

Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.