Creamy, garlicky pasta — what’s not to love? this Fast and easy Pasta is the ultimate satisfying, nutritious meal with tomatoes, arugula and fiber-rich beans. YUM
only 10 ingredients Needed for your new favorite weeknight-friendly pasta, friends. Let us show you how it’s done!
This garlic pasta starts with (you guessed it) garlic! And there’s more sauce, friends. We’re not playing around! Canned white beans combine with garlic and some tomatoes for a delicious, garlicky base.
When the beans are softened with tomato goodness, it’s time for the sauce! The sauce starts with soaked cashews for a super creamy result, and for the main flavor and “cheesiness” we add nutritional yeast, garlic and lemon juice + juice. Add some water and mix!
Next it’s time to add a generous portion of arugula to the saucy tomatoes and beans. Not a fan of Argul? Spinach would work well here too!
“All together now!” Finally, the cooked pasta goes into the pot with the drained greens and tomatoes. The sauce is also added, and it may look a bit thin, don’t worry! A few minutes on low heat and the sauce will thicken and become creamy perfection.
We hope you like this lemon garlic pasta! This is:
Creamy
delicious
Comfortable but fresh
Totally lemony
And so satisfying!
It’s perfect as a meal on its own but also delicious with sides like our Perfect Roasted Asparagus or a simple green salad with lemon vinaigrette. For more protein, pair our Crispy Baked Tofu with Italian Herbs or Lemon Baked Salmon with Garlic Dill Sauce.
More plant-based pasta recipes
Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!
serving 6 (Environment)
the sauce
- 2/3 the cup raw cashews
- 1 the cup the water
- 1/4 the cup Fresh lemon juice
- 2 table spoon Nutritional Scream
- 2 cloves Garlic, peeled
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Lemon flavor
the pasta
- 12 oz Pasta of choice (We love the Jovial gluten-free pen.)
- 2 table spoon olive oil
- 4 cloves Garlic, pressed or minced
- 1 (439 grams) can cannellini beans, rinsed and drained (or sub chickpeas, but they will be firmer)
- 2 the cup Cherry or grape tomatoes, halved
- 1/4 teaspoon Sea salt
- 6 the cup Baby arugula
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Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.
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Pasta: Bring a large pot of well-salted water to a boil. Once boiling, add the pasta, stir and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta is cooking.
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Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly charred – about 1 minute. Add the drained and rinsed beans, tomatoes and salt and stir to combine. Then reduce to low heat, cover and let simmer while you make the sauce.
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Sauce: Drain the cashews and add to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken after adding the pasta.
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Pasta: Check your pasta for doneness and drainage. Then add the arugula to the tomatoes/beans and stir to combine. When the arugula is dry, mix well with the cooked pasta and cashew sauce. Turn the heat to medium-low and keep stirring until everything is nicely coated and the sauce starts to thicken a bit.
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Serve hot with vegan parmesan cheese, if desired. Keep the leftovers for 3-4 days. Not freezer friendly.
Worship: 1 bhajana Calories: 440 Sugars: 65.1 g Protein: 15.6 g Fat: 14.7 g Saturated Fat: 1.9 g Polyunsaturated Fats: 1.8 g Monounsaturated fats: 7.2 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 388 mg Potassium: 789 mg Fiber: 8.1 g Sugar: 3.5 g Vitamin A: 320 IU Vitamin C: 86 mg Calcium: 163 mg Iron: 4.8 mg