Vegan Lemon Pasta with White Beans (wfpb)
Stop the excuses and get cooking! Whip up this crave-worthy vegan lemon spaghetti, ready in a flash with creamy white bean sauce. This zesty flavour combo packs an incredible punch thanks to generous doses of fresh spices - plus it's healthy for those busy week nights. An added bonus? You can make your own gluten free version if needed - just sub out regular pasta! Don't let time stand between you and dinner nirvana any longer...
Servings 4
Calories 199kcal
Ingredients
- 1 lbs ~500g spaghetti
- 3 cloves garlic chopped
- ¼ teaspoon red chilli flakes
- ½ teaspoon white pepper
- 1 pck ca.300 g frozen spinach or fresh spinach
- Zest of a lemon
- ½ cup - 1 cup 50 - 100 g vegan Parmesan
Sauce
- ¼ cup 40 g cashew nuts, raw and soaked
- ¾ cup 45 g white beans
- 1 ½ cup 360 ml vegetable broth
- 3 lemons juiced
For garnish:
- Basil
- Parsley
- Spring Onion
- Remaining White Beans
- Lemon Slices
Instructions
- Start soaking the cashews.
- Cook the spaghetti according to the package instructions.
- Sieve the cashews and add the ingredients of the sauce to a high speed blender. Mix until you get a creamy consistency. Make sure we have no pieces left.
- Chop the garlic and put it in a pan and steam it with some water. Add the pepper, chilli flakes and lemon peel and let it simmer for about 1 min. Make sure you add a dash of water every now and then. We don't want to burn the garlic.
- Now add the spinach and let it collapse or thaw.
- Add the sauce and stir in the vegan parmesan. Bring the sauce to a boil while stirring. Season the sauce again and if you like it, add the spaghetti. Stir them under the sauce.
- Your lemon spaghetti is now ready. I also like to serve a side salad.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 36g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 364mg | Fiber: 9g | Sugar: 8g