Creamy White Bean + Chickpea Pasta

Creamy White Bean + Chickpea Pasta that is easy and delicious! This protein-packed, plant-based dish can also be made gluten free by using a gluten free pasta. If you need to make bean substitutes, you can swap for red lentils.

Ingredients

Serves: 4 Time: 45 minutes

Creamy White Bean + Chickpea Pasta

• 1 can cannellini beans, drained & rinsed
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1/2 Tbs nutritional yeast
• 1 tsp paprika
• 1/2 yellow onion, thinly sliced
• 1/2 bell pepper thinly sliced
• 1 can chickpeas, drained and rinsed
• 8 oz. pasta of your choosing
• Olive oil
• Salt + pepper to taste
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Garnish: plant-based parmesan (optional)

Directions

1. In a small pot, simmer the cannellini beans, broth, and garlic for about 5 minutes. Then transfer to a blender or use an immersion blender to blend until smooth and creamy. Set aside.
2. Cook your pasta according to its packaging. Drain and set aside.
3. In a skillet, sauté the onion and bell pepper in light oil. Season with salt, pepper, and Italian seasoning. Cook until the onions are translucent, then add the chickpeas. Cook together for another 5-7 minutes. Taste and adjust seasoning as desired.
4. Combine the white bean “sauce,” vegetables, and chickpeas with the pasta. Cook together either in the skillet for about 2-3 minutes. For a thinner consistency, you may add more broth.
5. Serve and enjoy.