If you’ve got 20 minutes, you’ve got vegan white bean arugula pasta!
This vegan white bean arugula pasta is the fastest meal ever. It takes about 15-20 minutes to throw together, it’s healthy, filling and really comforting. Light enough for summer, but perfect for cold weather too! When all is said and done, the pasta has an almost cheesy, creamy sauce. Without really having to do much of anything.
This vegan white bean arugula pasta has only 9 ingredients + salt and pepper. It is easy to customize, if you don’t like white beans, it is great with other proteins. Chickpeas are great, or any other kind of beans you like! Let’s face it, I am a sucker for any meal that takes less than 30 minutes.
Just a quick saute of the white beans with garlic and then they are simmered in vegetable broth. That is all tossed with the pasta, lemon juice, nutritional yeast and some of the pasta water. I like to go heavy on the pepper to make a cacio e pepe type of situation. It’s amazing!
So, if you ever think to yourself, I really, really need something healthy, protein heavy that I can just throw together, look no further. This white bean arugula pasta is perfect. The creaminess from the white beans and the peppery flavor from the arugula are the best! Why I love this pasta:
- Less than 20 minutes from start to finish
- 46 grams of protein coming from the beans are in this recipe
- It is so freaking easy
- 9 ingredients
- Can be made totally gluten-free!
Vegan White Bean Arugula Pasta
- 16 oz. Pasta, gluten free or regular
- 1 teaspoon Olive oil
- 1 Can(15oz.) Cannellini Beans
- 4 Cloves Garlic, chopped
- 1 Cup Vegetable broth
- Juice of 2 Lemons(about 2 Tbsp.)
- 3 Tablespoons Nutritional yeast
- 2 Teaspoons Agave syrup(optional)
- 3 Cups Fresh arugula
- 1/4 Teaspoon Red pepper flakes
- About 1/4 Cup Reserved pasta water
- Salt and pepper to taste
- Cook the pasta according to package directions. When the pasta is finished make sure to reserve some of the pasta water for the sauce.
- In the meantime, heat the olive oil on medium high in a nonstick skillet. Then add the beans and the garlic.
- Saute, reducing heat as needed for about 2-3 minutes. Season with a few pinches of salt and pepper.
- Now, add the vegetable broth to the skillet with the beans and simmer for about 7-10 minutes or until some of the vegetable broth has been absorbed and it looks a little thicker.
- Once the pasta is done, drain(but reserve some water), then add the pasta back to the pot.
- Pour the white beans, garlic and vegetable broth into the pot with the pasta.
- Then add the lemon juice, the nutritional yeast, the agave, the arugula and the red pepper flakes.
- Toss to combine, then add a splash of the reserved pasta water at a time until it is nice and saucey. Let the arugula wilt.
- Add a few pinches of salt and pepper. Taste and adjust seasonings. Serve.