Creamy Broccoli White Bean Alfredo
A comforting vegan twist on classic Alfredo, combining creamy cannellini beans and vibrant broccoli for a nutritious pasta dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 can Cannellini Beans (drained and rinsed)
- 1/4 cup Nutritional Yeast
- 1 cup Unsweetened Plant-Based Milk
- 1/2 teaspoon Garlic Powder
- 3 cups Broccoli Florets (fresh or frozen)
- 8 ounces Dried Pasta (penne or fusilli recommended)
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add your pasta and cook according to the package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
- Steam the Broccoli: Add the broccoli florets to the pot with the pasta during the last 2-3 minutes of cooking, or steam separately until bright green.
- Make the Alfredo Sauce: In a blender, combine cannellini beans, nutritional yeast, plant-based milk, garlic powder, salt, and pepper. Blend until smooth.
- Combine Everything: In a skillet over medium heat, warm olive oil. Add the blended sauce and let it simmer for about 5 minutes. Stir in the cooked pasta and steamed broccoli, adding more reserved pasta water as needed.
- Serve It Up: Plate the pasta, drizzle with more olive oil, and sprinkle with additional nutritional yeast or vegan cheese.
Notes
This recipe is flexible; feel free to substitute veggies or pasta types based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan alfredo, broccoli pasta, creamy pasta, plant-based, comfort food