Serves 2
I set myself a mission to make a simple pasta sauce without cashews which are the usual go-to. Cashews make an incredible vegan creamy sauce, however for someone with a nut allergy, that isn’t any use.
Also, as these sauces contain a high quantity of nuts, which does have some great nutritional benefits, it will be quite high in fat. Of course, this is completely fine as a part of a balanced diet. But as an alternative, give this recipe a go and get the nutritional benefits from the beans instead.
Ingredients
1 white onion, chopped
3 large garlic cloves, finely chopped
1 tin of cannelini beans and liquid (400g)
2 tbsp nutritional yeast
1/2 lemon, juiced
175ml water
200g pasta
step1
Sweat the onions in a large frying pan on a medium heat for 10 minutes or until they begin to go translucent.
step2
Add the garlic and cook for 3-4 minutes.
step3
Increase the temperature and stir through the beans, liquid and 100ml of water.
step4
Once the liquid begins to boil, dissolve in the nutritional yeast and season with salt and pepper.
step5
Allow all to cook through, this should take about 15 minutes. Taste a bean and make sure it is quite soft.
step6
Transfer into a blender and blitz for about a minute. The sauce will be quite thick but make sure everything has blended to a liquid.
step7
Pour the sauce back into the frying pan with the lemon juice and 50-100ml of water depending on how thick you would like it. Re-heat on a medium temperature and put the kettle on.
step8
Pour the boiling water into a saucepan and cook your pasta.
step9
Serve the pasta with the sauce on top or stir it all through, depends on what you fancy.
Notes
- I used cannelini beans but you could substitute for a different white beans such as butter instead.
- If you want to make this sauce ahead of time, complete up to step 6. You can then reheat the sauce and cook fresh pasta when you need it.
- If you would like to add some veg with your sauce such as peas, sweetcorn and mushrooms, add them as you reheat the sauce after blending.
- Other tasty additions could be chilli flakes, sun-dried tomatoes, paprika or fresh herbs
Allergens: gluten (depending on choice of pasta)
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