Make this bright and zesty lemon pasta using just one pot. White beans create a naturally creamy sauce, minimizing cleanup for a quick weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
Scale
12 ounces dried pasta (linguine or spaghetti work well)
4 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 medium yellow onion, chopped
3 cloves garlic, minced
1/2 cup fresh lemon juice
Zest of 2 lemons
1/4 cup nutritional yeast (optional, for extra flavor)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Place the dried pasta, vegetable broth, rinsed white beans, chopped onion, minced garlic, olive oil, salt, and pepper into a large pot or Dutch oven.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium-low and continue to simmer, stirring frequently, for about 12 to 15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed.
Remove the pot from the heat. Stir in the fresh lemon juice, lemon zest, and nutritional yeast, if using. The residual heat and the starch from the beans will thicken the sauce.
If the sauce seems too thick, add a splash of hot water or broth until you reach your desired creamy consistency.
Taste and adjust salt and pepper as needed.
Serve immediately, garnished with fresh chopped parsley.
Notes
For a creamier texture, mash about half of the white beans against the side of the pot before adding the lemon juice.
If you do not have vegetable broth, use water and add 1 teaspoon of salt to the cooking liquid.
Substitute cannellini beans with Great Northern beans or navy beans.
This dish pairs well with a side of steamed asparagus or a simple green salad.