CREAMY BROCCOLI PASTA
BREAKDOWN:
Serves 3 people
460 calories
58g carbohydrates
17g protein
16g fats
INGREDIENTS:
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
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METHOD:
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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