Lemon & Garlic Pasta with White Beans (Vegan) Recipe
This vibrant and creamy Lemon & Garlic Pasta with White Beans is a satisfying vegan meal combining zesty lemon, savory garlic, and protein-packed cannellini beans. The cashew-based sauce creates a luscious, dairy-free parmesan alternative that coats al dente pasta and fresh arugula, delivering a delightful balance of flavors in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Sauce
- 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
Main Dish
- 12 oz pasta of choice
- 2 Tbsp olive oil
- 4 cloves garlic, pressed or minced
- 1 (15 oz.) can cannellini beans, rinsed and drained (or sub chickpeas)
- 2 cups cherry or grape tomatoes, halved
- 1/4 tsp sea salt
- 6 cups baby arugula
- Vegan parmesan cheese (optional or store-bought)
Instructions
- Soak Cashews: Add raw cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Let them soak while you prepare the rest of the dish to soften for blending.
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and stir to prevent sticking. Cook according to the package’s al dente timing on the lower end. Proceed with other steps while pasta cooks.
- Sauté Garlic and Beans: 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 rinsed and drained cannellini beans, halved tomatoes, and sea salt. Stir gently to combine, reduce heat to low, cover, and simmer to meld flavors.
- Make Cashew Sauce: Drain the soaked cashews and transfer to a high-speed blender. Add water, lemon juice, nutritional yeast, peeled garlic cloves, sea salt, and lemon zest. Blend on high until very smooth and creamy, scraping down the sides as necessary. The sauce will seem thin initially but will thicken when mixed with pasta.
- Combine Pasta and Sauce: Once pasta is cooked, drain and add it to the bean and tomato mixture along with baby arugula. Stir until arugula wilts. Pour in the cashew sauce and mix thoroughly. Increase heat to medium-low and continue stirring until the sauce thickens and evenly coats the pasta and vegetables.
- Serve: Plate the pasta warm, garnishing with vegan parmesan cheese if desired. Leftovers can be stored in the refrigerator for 3-4 days but are not suitable for freezing.
Notes
- Soaking cashews in boiling water softens them for a creamy sauce texture without cooking.
- You can substitute chickpeas for cannellini beans, but chickpeas are firmer and will alter the texture slightly.
- Store any leftovers in an airtight container in the fridge; reheat gently to avoid breaking the sauce.
- This dish is not freezer-friendly due to the fresh arugula and creamy sauce.
- Use a high-speed blender for the creamiest cashew sauce.
- Adjust garlic amount to taste if you prefer a milder or stronger garlic flavor.