Creamy White Bean Alfredo Pasta
Vegan Pasta with Creamy White Bean “Alfredo” with Rosemary Lemon Scented Walnuts.
Servings: 8
Calories: 510kcal
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Ingredients
Rosemary Walnuts
- ¼ cup extra virgin olive oil
- 1 cup walnuts chopped
- 1 pinch red pepper flakes
- 1 tablespoon rosemary minced
- 1 tablespoon lemon zest
- 1 garlic clove minced
Alfredo Sauce
- ¼ cup extra virgin olive oil
- 2 tablespoons garlic sliced
- 1 15-ounce can white beans drained, rinsed
- 1 ounce potato russet, peeled, sliced
- ½ cup water or white vegetable stock
- 6 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 pound vegan pasta
- 1 tablespoon basil chopped
- 1 cup peas blanched
- as needed micro basil
- 1 teaspoon lemon zest
Instructions
- Heat a sauté pan over medium low heat. Add the oil, walnuts and chile flakes. Cook over low heat, stirring often until the walnuts are toasted. Add the rosemary and garlic. Let cook for 30 seconds then remove from the heat. Stir in lemon zest. Set aside.
- Heat a saucepot over medium low heat. Add the extra virgin olive oil and garlic. Cook over low heat until the garlic is translucent, soft and just starting to brown. Add the beans and potatoes, cook for 10 - 15 minutes or until the potatoes are cooked through and tender.
- Blend the bean mixture until smooth. Add the nutritional yeast, lemon juice, and 4 tablespoons of the walnut lemon mixture. Blend until smooth. Adjust seasoning with salt and pepper. Adjust consistency with water if needed.
- Meanwhile, cook the pasta in a pot of boiling lightly salted water according to the manufacturer’s instructions. Reserve 1 cup of the cooking liquid.
- Drain the pasta well. Toss with the sauce and basil. Adjust consistency with pasta water.
- Place the pasta in a bowl garnished with the Rosemary Lemon Scented Walnuts and micro basil.
Nutrition
Calories: 510kcal | Carbohydrates: 59g | Protein: 16g | Fat: 25g | Saturated Fat: 3g | Sodium: 35mg | Fiber: 9g