Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: about 1 1/2 cups)
Pureed with flavorful aromatics, white beans shine as a dairy-free hero, delivering creamy, rich body to our vegan Alfredo sauce. Whether you follow a vegan diet, you’ve cut out dairy, or you’re simply looking for a delicious (low-fat) new pasta dish to add into your rotation, you’re going to love this flavorful white bean Alfredo. The nutritional yeast is a key ingredient of the sauce, as it provides a near-cheesy umami flavor, so it’s worth picking up even if it’s not already a staple in your pantry.
- 2 teaspoons olive oil
- 2large garlic cloves, thinly sliced
- 1/8 teaspoon crushed red pepper, plus more for garnish
- 2(15-oz.) cans cannellini beans, drained
- 1 1/2 cups vegetable broth (such as Zoup!)
- 1/2 cup nutritional yeast
- 1/4 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
- 1/2 teaspoon kosher salt
- 16 ounces uncooked fettucine noodles
- 3 ounces baby spinach (about 3 cups)
- Chopped fresh flat-leaf parsley, for garnish
How to Make It
Heat oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Stir in beans, broth, yeast, lemon zest and juice, and salt. Bring to a boil, and remove from heat. Pour bean mixture into a blender. Secure lid to blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth. Transfer bean mixture back to skillet.
Bring a large pot of salted water to a boil over high. Add fettucine to water, and boil, stirring often, until al dente, about 10 minutes. Drain, reserving 1 to 1 1/2 cups cooking water. Add pasta to skillet with bean mixture; toss to coat, adding reserved cooking water as needed to thin sauce. Add spinach; cook, stirring until just wilted, about 2 minutes.
Divide pasta among 4 bowls. Sprinkle with parsley and red pepper.
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