Name: Vegan White Bean Lemon Pesto Cream Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 (15.5 oz) can of cannellini beans, drained and rinsed; 3 tbsp vegan pesto; 2 tbsp vegan cream cheese; 1 handful of baby spinach; 1/4 cup + 1 tbsp unsweetened plain almond milk (or milk of choice); 2 tbsp water; Juice of 1 small lemon; 1 tbsp nutritional yeast; Pinch of red pepper flakes; 1/4 tsp sea salt, plus more to taste; Black pepper, to taste; Reserved pasta water, as needed

Description

Super creamy and nourishing vegan white bean creamy lemon pesto pasta sauce!

Ingredients

Scale

1 (15.5 oz) can of cannellini beans, drained and rinsed
3 tbsp vegan pesto
2 tbsp vegan cream cheese
1 handful of baby spinach
1/4 cup + 1 tbsp unsweetened plain almond milk (or milk of choice)
2 tbsp water
Juice of 1 small lemon
1 tbsp nutritional yeast
Pinch of red pepper flakes
1/4 tsp sea salt, plus more to taste
Black pepper, to taste
Reserved pasta water, as needed

Instructions

Make your pasta of choice, and reserve 1/4 cup of pasta water before draining.
To make the sauce, add all ingredients (besides pasta water) to a blender and blend until very smooth.
Add sauce to a large sauce pan on low heat to gently heat. Tip: be sure to use a rubber spatula to get all of the sauce out of the blender!
Add your pasta of choice to the saucepan and stir to combine. Add reserved pasta water as needed to thin the sauce (if needed). Serve and enjoy!