Creamy Vegan Pasta

Creamy Vegan White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce – also known as Béchamel sauce. Simply prepare the white sauce – a mixture of butter, milk, flour and spices and pour it over cooked pasta. The popular dish is vegetarian and can be served as a snack or light dinner. To make it more hearty and nutritious, you may add mixed vegetables. While preparing pasta recipes, whole wheat pasta is always a great healthy choice. 

Adding mixed veggies to the classic pasta dish is a great way to have your kids some veggies along with their pasta. Vegetables can be steamed, cooked, sautéed or roasted. Vegetables that go best with the recipe are carrots, green peas, beans, cauliflower, peppers (capsicum), sweet corn, broccoli, zucchini or baby corn. You can serve white sauce pasta in a snack or as a light dinner.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Plates
  • Serving Size30g
  • Energy484 cal
  • Cuisine
    • American
    • French
    • Italian
  • Course
    • Breakfast
    • Main Course
    • Snack
  • Cooking Method
    • Cutting
    • Steaming
    • Boiling
    • Sauteing

Ingredients

    • 2½ cups small shell pasta
    • 1 tablespoon extra-virgin olive oil
    • 1 small yellow onion, chopped
    • 5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
    • ¼ cup toasted pine nuts
    • lemon wedges, for serving
    • For the creamy vegan pasta sauce:
    • 1½ cups cooked white beans, drained and rinsed
    • ¼ cup vegetable broth, more as needed
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • ¼ cup nutritional yeast*
    • 1 garlic clove, minced
    • ¼ teaspoon onion powder
    • ½ teaspoon sea salt
    • freshly ground black pepper, to taste

Method

1

Make the sauce 

  • Combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, in a blender until smooth. Set aside.

Make the pasta

  • Bring a large pot of salted water to a boil.
  • Prepare the pasta according to the instructions on the package in which it has come
  • Cook it until al dente. 

  • Drain and set aside.

  • Heat 1 tablespoon of olive oil in a large wok or pan over medium heat.
  • Add the onion and sauté until soft, about 5 minutes.

  • Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender.
  • Add the broccoli florets and leaves and a splash of water or vegetable broth.
  • Cover and turn off the heat.

  • Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green.
  • Add the pasta, then stir in ¾ of the sauce
  • Keep on adding more broth if the sauce is too dry.
  • Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls.
  • Divide the remaining sauce onto each bowl.
  • Top with the pine nuts and serve with lemon wedges on the side.

TIPS

  • You must habe a wide choice of veggies in the pasta.
  • You may add peas, baby corn, carrots, cauliflower, mushrooms and potatoes in the pasta.
  • Various mix vegetables not only add a lot of flavor and depth to the pasta but also makes it more nutritious.
  • Add dry basil and oregano for the flavors and seasoning.
  • You can add choice of preferred herbs.
  • If don’t have dry basil and oregano, you may add a bit of fresh coriander or mint leaves.
  • Don’t add too much, just a tiny amount, about 1 tsp of chopped coriander or mint.
  • To make this veggie pasta you will have to steam or cook the vegetables.
  • Peel and dice or cube the veggies. 
  • The white sauce is made in the same pan once the boiled veggies are added.
  • No need to make the white sauce separately.
  • 4 servings per container
  • Serving Size30g
  • Amount per serving
  • Calories484
  • % Daily Value*
  • Total Fat18 g23.08%
  • Saturated Fat10 g50%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol47 mg15.67%
  • Sodium544 mg23.65%
  • Total Carbohydrate64 g23.27%
  • Dietary Fiber6 g21.43%
  • Total Sugars16 g
  • Protein19 g38%
  • Calcium300 mg23.08%
  • Iron2 mg11.11%
  • Potassium756 mg16.09%
  • Vitamin A433 mcg48.11%
  • Vitamin C (Ascorbic Acid)48 mg53.33%
  • Vitamin E (Tocopherol)1 IU3.03%
  • Vitamin K15 mcg12.5%
  • Vitamin B1 (Thiamin)1 mg83.33%
  • Vitamin B2 (Riboflavin)1 mg76.92%
  • Vitamin B3 (Niacin)4 mg25%
  • Vitamin B6 (Pyridoxine)1 mg58.82%
  • Vitamin B12 (Cobalamine)1 mcg41.67%
  • Phosphorus389 mg31.12%
  • Magnesium72 mg17.14%
  • Zinc2 mg18.18%

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