Creamy White Bean Lemon Garlic Pasta (Dairy Free & High Protein!)
If you’ve been looking for a way to satisfy that deep craving for a luscious, creamy pasta without the heavy dairy "hangover," this is the one! This Creamy White Bean Lemon Garlic Pasta is everything you want in an easy weeknight dinner: bright, cozy, silky, and packed with nourishing ingredients. It’s a "no-chop" recipe that comes together in the time it takes your fusilli to boil, leaving you with a high-protein, plant-based meal that actually fuels you instead of weighing you down.
Servings 4 servings
Calories 405kcal
Equipment
- stove
Ingredients
- 12 oz Jovial Organic Brown Rice Gluten Free Fusilli
- 13 oz Jovial Organic Cannellini Beans drained
- ⅓ cup nutritional yeast
- 1 tbsp miso paste
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt and pepper to taste
- ¾ cup water
- 1 lemon zested
- ¼ cup parsley leaves finely chopped
Instructions
- Bring a large pot of generously salted water to a boil and add the pasta. Cook for 10-12 minutes until al dente. Drain, reserving 1 cup of pasta water.
- While pasta is cooking, add the beans, nutritional yeast, miso paste, garlic powder, onion powder, oregano, salt, pepper and water to a blender and puree until smooth and creamy.
- Return the pasta to the pot and pour the sauce over the noodles. Stir to combine and add a small amount of pasta water at a time until desired creaminess is reached. Stir in lemon zest and season to taste. Sprinkle with freshly chopped parsley and enjoy!
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 87g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 668mg | Potassium: 155mg | Fiber: 13g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 3mg
