By Aaron Wurm
Cook the whole-grain pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tbsp of olive oil in a large pan over medium heat. Add the garlic cloves and sauté for about 1-2 minutes until fragrant.
Add the cauliflower florets to the pan with the garlic, sautéing for about 5-7 minutes until the cauliflower begins to soften.
Add the cannellini beans to the cauliflower and cook for another 2-3 minutes.
Transfer the cooked cauliflower, beans, garlic, and any remaining oil from the pan to a blender. Add the unsweetened plant milk, nutritional yeast, lemon juice, lemon zest, and a pinch of salt and black pepper. Blend until smooth to create a creamy sauce.
In the same pan, heat the remaining 1 tbsp of olive oil and add the baby spinach. Sauté until wilted, which should take about 1-2 minutes.
Return the cooked pasta to the pan with the sautéed spinach. Pour the creamy cauliflower sauce over the pasta and gently mix until everything is well coated and warmed through.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve hot.
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This Vegan Pasta Main Course recipe is ready in 30 minutes and features whole-grain pasta, cauliflower florets, cannellini beans and other delicious ingredients. Contains 450 calories total.
Cook the whole-grain pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tbsp of olive oil in a large pan over medium heat. Add the garlic cloves and sauté for about 1-2 minutes until fragrant.
Add the cauliflower florets to the pan with the garlic, sautéing for about 5-7 minutes until the cauliflower begins to soften.
Add the cannellini beans to the cauliflower and cook for another 2-3 minutes.
Transfer the cooked cauliflower, beans, garlic, and any remaining oil from the pan to a blender. Add the unsweetened plant milk, nutritional yeast, lemon juice, lemon zest, and a pinch of salt and black pepper. Blend until smooth to create a creamy sauce.
In the same pan, heat the remaining 1 tbsp of olive oil and add the baby spinach. Sauté until wilted, which should take about 1-2 minutes.
Return the cooked pasta to the pan with the sautéed spinach. Pour the creamy cauliflower sauce over the pasta and gently mix until everything is well coated and warmed through.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve hot.
Calories per Serving: 450
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