Broccoli and Cannellini Bean Pasta
Citrus-Pear Toss
Ingredients
- 1 (16-oz) pkg rigatoni (or use penne)
- 1 (12-oz) pkg broccoli florets
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 4 Tbsp olive oil, divided
- ¼ cup thinly sliced fresh basil
- 3 Tbsp nutritional yeast
- 4 slices vegan gluten-free sandwich bread, cut into small cubes
- ¼ tsp crushed red pepper
- ½ cup shredded vegan Parmesan cheese
Instructions
- Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking. Drain, reserving 1 cup pasta water. Return pasta and broccoli to pot.
- Combine beans, garlic, and 3 Tbsp oil in a bowl. Stir in basil, reserved 1 cup pasta water, and nutritional yeast.
- Add bean mixture to pasta; season with salt and pepper to taste. Cook over medium-low heat 5 minutes or until thoroughly heated.
- Meanwhile, cook bread cubes and red pepper in 1 Tbsp hot oil in a skillet over medium heat until bread cubes are browned and crisp, stirring often.
- Divide pasta among 6 bowls; sprinkle with cheese and croutons.
Side Dish Ingredients
- 3 navel oranges, peeled and sliced
- 3 firm pears, sliced
- 2 Tbsp fresh lemon juice
- 1 Tbsp agave nectar
Side Dish Instructions
- Toss together all ingredients in a bowl. Chill 30 minutes or until ready to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
