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4.75 from 4 votes

Vegan White Bean Arugula Pasta

This healthy, hearty, delicious meal takes less than 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Servings: 6
Calories: 314kcal
Author: Lauren Hartmann

Ingredients

Instructions

  • 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.

Nutrition

Calories: 314kcal | Carbohydrates: 62g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 289mg | Fiber: 4g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg