White Bean Pasta with Roasted Broccoli

White Bean Pasta with Roasted Broccoli

This simple White Bean Pasta uses pantry staples of cannellini beans, garlic and lemon to make a flavorful and filling vegan dinner. Broccoli adds texture while the beans bring a creamy texture and plant-based protein to this quick, nourishing meal. Gluten-free, vegan.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 414kcal

Author Tessa

Ingredients

8 ounces gluten-free pasta bowtie or penne
3 cups broccoli florets
2 tablespoons olive oil divided
4 cloves garlic minced
½ teaspoon salt divided
½ teaspoon black pepper divided
1 x 15-ounce can cannellini beans, drained and rinsed
¼ teaspoon crushed red pepper flakes optional
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley optional

US Customary - Metric

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Place the broccoli florets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread in an even layer. Roast for 15–18 minutes, or until tender and lightly browned.
While the broccoli roasts, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain the pasta.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Stir in the cannellini beans, ¼ teaspoon salt, ¼ teaspoon pepper, red pepper flakes, and a ½ cup of the reserved pasta water, and cook for 2-3 minutes, gently stirring until warmed through.
Add the cooked pasta, roasted broccoli, lemon zest, and lemon juice to the skillet. Toss to combine. If the pasta seems dry, add a few tablespoons of the reserved pasta water until the sauce lightly coats the pasta.
Remove from heat and sprinkle with chopped parsley. Taste and adjust seasoning with additional salt or lemon juice if desired. Serve warm.

Notes

Storage: Allow leftovers to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Stir the pasta with a splash of water in a skillet over a medium-low heat until piping hot. You can also microwave individual portions of pasta in a microwave-safe bowl until piping hot throughout.

Nutrition