This recipe is perfect for any vegan who doesn’t eat nuts! Most creamy recipes use cashews to achieve the creaminess. This recipe uses a secret ingredient….. Beans!! I know what you’re thinking, “I don’t eat beans”, “I don't like the texture of beans”, “You can’t fool me, I definitely won’t like this!”. Well I challenge you to try because you will be amazed with the results! The beans I used are pretty flavorless and really do a great job creating that creamy texture without the nuts. Especially if you’re not typically an eater of beans, you’re missing out on all the amazing benefits that eating beans can bring! They are high in protein, folate, antioxidants, fiber for heart health and blood sugar stabilization and so much more! This recipe is a great way to introduce these amazing benefits into your diet in a hidden way! As for the vegetables, as always I recommend getting creative with the vegetables and adding in whatever you have or whatever is in season at the time! This dish would be delicious with some zucchini or yellow squash.

Ingredients: Serves 4

• 1 box pasta of your choice (I used Banza chickpea pasta)

• 1 can white beans drained and rinsed (I used great northern beans)

• 1/2 cup plant milk (or substitute vegetable broth for added flavor)

• Juice of 1 ½ lemons (Adjust to your liking)

• 1 clove garlic sliced

• 1 tsp garlic powder

• ½ tsp crushed red pepper (optional)

• ½ tsp salt 

• 1 tsp of fresh ground black pepper

• 1 tbsp avocado oil (or olive oil)

• 1 small onion diced or ½ medium onion

• 1 cup sliced mushrooms of your choice

• 1 cup fresh or frozen peas

• Big handful of fresh chopped kale

Instructions

1. Start by cooking the pasta, following the instructions on the package. Drain and set aside.

2. In a blender, add the beans, plant milk, lemon juice, fresh garlic, garlic powder, crushed red pepper, salt and pepper. Blend until creamy.

3. Heat up oil in a large pot over medium heat. Add in the onion and mushrooms and saute until soft, about 4-5 minutes. Then add in the peas and the kale, cooking for another 3-4 minutes until the kale is cooked down. 

4. Pour the blender mixture over the vegetables and stir. Bring mixture to a boil.

5. Add the cooked pasta directly into the pot and stir. Adjust for salt and pepper.

6. Serve with fresh ground black pepper and a lemon wedge and enjoy!