Lemon & Garlic Pasta with White Beans (Vegan)
Ingredients
- 2/3 cup raw cashews
- 1 cup water
- 1/4 cup fresh lemon juice
- 2 Tbsp nutritional yeast
- 2 cloves garlic
peeled
- 1/2 tsp sea salt
- 1/2 tsp lemon zest
- 12 oz pasta of choice
we like Jovial gluten-free penne
- 2 Tbsp olive oil
- 4 cloves garlic
pressed or minced
- 1 can cannellini beans
rinsed and drained, 15 oz.
- 2 cups cherry or grape tomatoes
halved
- 1/4 tsp sea salt
- 6 cups baby arugula
- Vegan parmesan cheese
or store-bought
Directions
- 1
Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.
- 2
PASTA: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.
- 3
Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.
- 4
SAUCE: Drain the cashews and add them to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.
- 5
PASTA: Test your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to combine. Once the arugula has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.
- 6
Serve warm garnished with vegan parmesan cheese, if desired. Leftovers keep for 3-4 days. Not freezer friendly.
Lemon & Garlic Pasta with White Beans (Vegan)
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Ratings & Reviews
Based on 25 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, plant-based meal that comes together quickly on a busy weeknight? This Lemon & Garlic Pasta with White Beans delivers on all fronts, offering incredible flavor and nourishment without the fuss.
What makes this recipe truly special is its lusciously creamy, homemade cashew sauce. It transforms simple pantry ingredients into a rich, savory pasta dish with a bright lemony twist, proving that vegan cooking can be both effortless and incredibly delicious. The entire meal is designed to be weeknight-friendly, ensuring a hearty dinner is on your table in under an hour.
Expect a pasta dish that’s wonderfully creamy, thanks to the blended cashews, nutritional yeast, and fresh lemon. Each forkful offers a delightful balance of savory garlic, tangy lemon, and the hearty texture of white beans. The burst of sweetness from halved cherry or grape tomatoes, combined with the peppery freshness of baby arugula, adds layers of flavor and vibrant color. This naturally vegan meal is a comforting yet light option that will leave you feeling completely satisfied, making it perfect for any dinner occasion.
Customization is easy to fit your pantry and preferences. While cannellini beans are specified for their creamy texture, you can readily swap in chickpeas if you prefer a firmer bite. Feel free to use your favorite pasta shape; we enjoy Jovial gluten-free penne for this dish, but any pasta works beautifully. To boost the richness and savory depth, a sprinkle of vegan parmesan cheese is a fantastic finishing touch.
This Lemon & Garlic Pasta with White Beans is an ideal choice for a wholesome and flavorful weeknight dinner. Serve it fresh, perhaps with an extra squeeze of lemon, for a bright and inviting meal that everyone will love.