Zesty Lemon & White Bean Pasta
This Zesty Lemon & White Bean Pasta is a quick, healthy, and incredibly flavorful vegan dish perfect for summer. It's an easy weeknight meal that's sure to brighten your plate!
Equipment
- Large Pot
- Blender
- Large skillet
Ingredients
- 12 ounces linguine or your favorite pasta
- 12 ounces silken tofu well-drained
- 1/2 cup fresh lemon juice
- 1 large lemon zest
- 1 teaspoon salt
- 1/4 teaspoon red chili flakes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 15 ounces white beans can, drained and rinsed
- 2 cups baby spinach leaves
- 1/2 cup shredded vegan parmesan (optional)
Instructions
- Cook Your Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the 12 ounces of linguine (or your preferred pasta shape) and cook it according to the package instructions until it's perfectly al dente. Once cooked, drain the pasta thoroughly and set it aside.
- Whip Up the Creamy Lemon Sauce: While your pasta is cooking, gently press any excess water from the 12 ounces of silken tofu. Transfer the drained tofu to a blender. Add the 1/2 cup of fresh lemon juice, the bright zest from one large lemon, 1 teaspoon of salt, and 1/4 teaspoon of red chili flakes. Blend everything until you achieve a wonderfully smooth and creamy sauce consistency. Set this zesty creation aside.
- Sauté the Aromatics: Grab a large skillet (or use the same pot you boiled the pasta in to save on dishes!). Warm 1 tablespoon of olive oil over a low-medium heat. Once the oil is shimmering, add the 3 minced garlic cloves. Cook for just 1-2 minutes, stirring occasionally, until the garlic is fragrant and slightly golden – be careful not to let it brown!
- Combine & Coat: Pour the creamy lemon sauce you just blended into the skillet with the fragrant garlic. Add the cooked and drained pasta to the pan. Gently toss everything together, ensuring every strand of pasta is beautifully coated in the vibrant lemon sauce. Reduce the heat to medium-low to allow the pasta to warm through.
- Stir in the Goodness: Now, it’s time to add the healthy extras! Stir in the 15-ounce can of drained and rinsed white beans (they add a fantastic protein boost!) and the 2 cups of fresh baby spinach leaves. Continue stirring until the spinach wilts down into the pasta and the beans are thoroughly warmed. If you're using it, mix in the 1/2 cup of shredded vegan parmesan until it melts slightly into the sauce.
- Serve & Savor: Ladle your delicious, high-protein Zesty Lemon Pasta into serving bowls. For an extra burst of freshness and flavor, you can sprinkle with a little more fresh lemon zest and vegan parmesan on top, if desired. Enjoy this easy, healthy, and incredibly flavorful summer meal!
Notes
This Zesty Lemon & White Bean Pasta is an easy, healthy, and incredibly flavorful summer meal.
Nutrition Information (per serving, approximately):
- Calories: 423kcal
- Total Carbohydrates: 74g
- Net Carbohydrates: 67g
- Fat: 6g
- Protein: 20g
- Fiber: 7g (calculated)
