Ingredients
4
4 servings
- •2 cups small shell pasta
- •3 tablespoons extra-virgin oil, divided
- •1 small leek, white part only, sliced
- •4 cups broccoli florets
- •½ cup vegetable broth, divided
- •1 (14 ounce) can butter beans, rinsed and drained
- •¼ cup nutritional yeast
- •3 tablespoons freshly squeezed lemon juice
- •1 clove garlic
- •¼ teaspoon onion powder
- •1 teaspoon salt
- •freshly ground black pepper to taste
- •¼ cup chopped roasted walnuts
Instructions
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.
- Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
- Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
- Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.
Nutritional Facts
Per 4 servings
- Calories: 478
- Carbohydrate: 66g
- Fat: 17g
- Fiber: 10g
- Protein: 20g
- Sugar: 5g
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