Creamy Tuscan White Bean Pasta
A rich and satisfying, yet entirely dairy-free, pasta dish featuring hearty cannellini beans, sun-dried tomatoes, and tender artichoke hearts, all tossed in a savory sauce with a cheesy depth from nutritional yeast.
Zutaten
- 100 g Whole Wheat Spaghetti
- 240 g Canned Cannellini Beans, rinsed and drained
- 50 g Sun-dried Tomatoes (oil-packed), drained and chopped
- 100 g Marinated Artichoke Hearts, drained and roughly chopped
- 2 Garlic Cloves, minced
- 2 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 1 handful Fresh Basil, for garnish (optional)
- 1 to taste Salt and Black Pepper
Zubereitung
- Schritt 1: Cook the whole wheat spaghetti according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
- Schritt 2: While the pasta cooks, prepare your ingredients: finely mince the garlic, chop the sun-dried tomatoes, and roughly chop the artichoke hearts.
Noch 4 Schritte
Die vollständige Zubereitung findest du kostenlos in der Schmecko App.
Noch nicht installiert? Schmecko im
App Store oder bei
Google Play laden und diesen Link danach erneut öffnen.
💡 Tipp: For an extra layer of richness and a more decadent 'cream' sauce, you can blend a small handful of raw cashews (soaked in hot water for 15 minutes) with a splash of plant milk and the reserved pasta water before adding it to the skillet.
Ähnliche Rezepte
Du hast Schmecko noch nicht? App Store oder Google Play