Lemon Pasta Primavera with White Beans
A brothy, lemony, very garlicky vegan pasta primavera with white beans and spring vegetables. One pan plus the pasta pot, ready in 30 minutes.
Ingredients
- 1/2 pound gemelli pasta
- 3 tablespoons olive oil divided
- 1/2 bunch asparagus tough ends removed, cut into 2-inch pieces
- 1 red bell pepper thinly sliced
- 1 medium yellow squash halved and sliced into half moons
- 8 cloves garlic minced
- 3 tablespoons nutritional yeast
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 1 lemon zested and juiced (about 2 tablespoons juice)
- 1 teaspoon Italian seasoning
- 4 cups kale packed, stems removed and roughly chopped
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 teaspoon salt plus more as needed
- Fresh black pepper
For garnish:
- Red pepper flakes to taste
- 3 spring onions thinly sliced
Instructions
- Cook the pasta in salted water according to package directions. Reserve a few cups of pasta water before draining.
- Preheat a large pan, preferably cast iron, over medium-high heat. Add 2 tablespoons of the olive oil. Sauté the asparagus, bell pepper, and squash with a pinch of salt until just tender and lightly charred, about 5 minutes. Transfer to a plate.
- Lower the heat to medium. Add the remaining tablespoon of olive oil and the garlic and cook until fragrant and just golden, about a minute. Add the nutritional yeast and stir to coat the garlic, toasting for about 20 seconds. Add the white wine to deglaze, scraping up any bits from the bottom of the pan, and let it reduce by half, about 3 minutes.
- Add the broth, then zest the lemon directly into the pan and squeeze in the juice. Add the Italian seasoning and beans. Stir well and simmer for about 5 minutes, until the sauce thickens a bit. Add the kale and stir until wilted, about 2 minutes. Taste for salt and pepper.
- Add the pasta and the sautéed vegetables back to the pan and toss everything together, adding pasta water a splash at a time to loosen the sauce. You can go up to a cup, then reassess. Top with spring onions and red pepper flakes and serve immediately.
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