Broccoli White Bean Alfredo (Printable)

Broccoli and cannellini beans blend for a creamy, protein-rich, vegan pasta in twenty-five minutes.

# Components:

→ Main Ingredients

01 - 7 ounces dry pasta
02 - 1 can cannellini beans, drained and rinsed
03 - 1 1/2 cups broccoli florets

→ Sauce Components

04 - 1 tablespoon nutritional yeast
05 - 1/2 cup unsweetened plant-based milk
06 - 1 teaspoon garlic powder
07 - 1 tablespoon olive oil

# Directions:

01 - In a large saucepan, bring salted water to a boil. Add pasta and broccoli florets, cooking together until pasta is al dente and broccoli is tender, about 8–10 minutes. Drain well.
02 - Heat olive oil in a skillet over medium heat. Add drained cannellini beans and sauté for 2–3 minutes until warmed through.
03 - In a blender, combine nutritional yeast, plant milk, and garlic powder. Blend until smooth and creamy.
04 - Add the cooked pasta, broccoli, and sautéed beans to a bowl. Pour the blended sauce over the mixture, tossing gently to coat evenly. Serve warm.

# Expert Advice:

01 -
  • Affordable and protein-rich
  • Packed with nutritious greens
02 -
  • Add lemon juice or chili flakes for a flavor kick
  • Choose gluten-free pasta to keep the dish allergy-friendly
03 -
  • Blend sauce until completely smooth for best texture
  • Reserve some pasta water to adjust the sauce consistency if needed
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