This deliciously creamy pasta sauce only takes a couple minutes to whip up and you won't believe the star ingredient that's in it. BEANS! Yes, white navy beans serve as the base for this beautiful vegan white sauce.
This is a great way to hide beans in your meals if you or a family member still isn't used to eating them whole. Kids won't even notice they are being served a whooping serving of protein and fibre!
Quick tip: If you have some leftovers always make sure to add more milk when re-heating them as it tends to get thicker the next day.
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CREAMY PASTA SAUCE
Prep time: 15-20 min
Total time: 40 min
Servings: 4
Ingredients: Sauce:
1 can white navy beans - drained and rinsed
2 cups unsweetened soy milk
Juice of a lemon
2-3 garlic cloves - crushed
1/4 cup soy sauce or tamari
2 heaping tbs dijon mustard
1/4 cup nutritional yeast
1 tsp Italian herbs seasoning
1/2 tsp garlic powder
Salt & pepper to taste
Pasta:
Use your favourite pasta and cook them according to instruction on the package. Here I used organic whole grains wheat pasta.
Veggies:
You can get creative and use the veggies you have in the fridge. For this recipe I used a head of broccoli and a bunch of dino kale. I lightly steamed them. Green peas would also make a great addition.
How to make it:
Start boiling water to get your pasta cooking as this is what will take the longest in this recipe.
Prepare your veggies of choice and steam them lightly.
Add all the ingredients for the sauce in a blender. Blend until smooth.
Once the pasta are cooked, drain the water and put the pasta back in the pot on low heat. Add the sauce and the vegetables. Stir for a couple minutes until the sauce is warmed up.
Optional: top with chili flakes and black pepper.
Enjoy!
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