Vegan Creamy Tuscan White Bean Pasta

This dish brings the rich and creamy flavors of Tuscany to your plate, all while keeping it vegan-friendly! Expect a lush, garlicky sauce infused with Italian herbs and sun-dried tomatoes, coating each piece of tender pasta and protein-packed white beans, perfect for a cozy and comforting meal.

Ingredients

• 12 oz pasta of choice (e.g., penne or rigatoni)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 cups spinach
• 1 cup coconut milk
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in sun-dried tomatoes, cannellini beans, and spinach. Cook until spinach wilts.
4. Pour in coconut milk, nutritional yeast, oregano, and basil. Stir to combine and simmer for 5 minutes.
5. Add the cooked pasta to the pan and toss to coat evenly. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

Health Benefits

• Rich in protein and fiber from cannellini beans
• Contains healthy fats from olive oil and coconut milk
• Packed with spinach for a boost of vitamins and minerals

Nutrition Facts

Calories: 480 | Protein: 18g | Carbs: 70g | Fat: 15g | Fiber: 12g | Sugar: 4g