Cooked - Plant-based Creamy Cannellini Bean And Silken Tofu Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Plant-based Creamy Cannellini Bean And Silken Tofu Pasta

1.0

8oz chickpea pasta

2 cans (15oz) cannellini beans, undrained

412g (1lb) soft silken tofu

84g (¼ cup) shredded parmesan cheese or cheese substitute

14ml (1 Tbsp) olive oil

170g (couple big handfuls) kale/spinach mix

170g yellow onion, diced

3 cloves garlic, minced

Zest and juice of 1 lemon

1 bunch (~2 Tbsp) sage leaves, thinly sliced

2 Tbsp calabrian chilies

Salt and pepper to taste

Heat a large pot over medium heat and add oil. Once shimmering, add onions and saute 3-5 minutes.
Add calabrian chillies and saute another 3 minutes before adding garlic.
Once garlic is fragrant, add beans and tofu. Blend until smooth.
Add salt and pepper to taste and parmesan. Mix thoroughly to melt cheese.
Add lemon zest, juice, and sage leaves. Cover and set over low heat for ~10 minutes.
While sauce rests, cook pasta according to package directions, approximately 8 minutes.
Add pasta and greens to sauce and mix until greens wilt.
Arrange into meal prep containers and top with reserved sage.
Enjoy!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 33 weeks ago

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