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Serves 3 people
460 calories
58g carbohydrates
17g protein
16g fats


250g of pasta shells

400g / 1 can of cannellini beans

1/2 lemon, juiced

2-3 tbsp. of olive oil 

90ml of vegetable broth

20g of nutritional yeast

1 tsp. of salt

3/4 tsp. of black pepper

1/2 tsp. of onion powder

1 medium white onion, diced

1 medium sized broccoli head

30g of pine nuts


1. Start by preparing the pasta shells in a saucepan of boiling water and salt as per the packet instructions. 

2. In a blender cup, blitz the canned, drained white beans with the lemon juice, 1 tbsp. of olive oil, vegetable broth, nutritional yeast, salt, pepper and onion powder for several minutes until it resembles a slightly thickened white sauce. 

3. Next, add the remaining 1-2 tbsp. of olive oil to a hot pan along with the diced onion and allow to sweat on a low heat for 5-8 minutes to gently brown.

4. Chop and add the stems of broccoli along with a splash of boiling water before covering with a lid and cooking for a further 5 minutes on low heat.

5. Stir the cooked pasta shells and creamy sauce into the pan with the onion and broccoli and leave on a very low heat for a further 2 minutes. 

6. Serve your creamy pasta with a sprinkle of the pine nuts and season further with a little salt and pepper to preference. 

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