Vegan Cannellini Bean & Arugula Rotini
Fast & Fancy
Three Farm Daughters
Buttery cannellini beans are best friends with pasta recipes, lending a sumptuous mouthfeel that’s rich and hearty to lightened-up pasta dishes!
Paired with fresh and flavorsome co-stars like tomatoes, asparagus and pine nuts, this deliciously healthy pasta tastes like indulgence on a plate. (Nobody will even know it’s vegan unless you tell ‘em so!)
1 box Three Farm Daughters Rotini
2 tbsp Extra Virgin Olive Oil, plus more to serve
5 cloves Garlic, crushed
15 oz can Cannellini Beans, drained and rinsed
1 tub of Grape Tomatoes, halved
1 bunch Asparagus, ends trimmed and cut into 1-inch pieces
1 cup Vegetable Broth
Zest & juice of 1 large Lemon
1 tsp Maple Syrup
4 tbsp Nutritional Yeast
1 tsp Soy Sauce
Pinch of dried Red Chili Pepper Flakes
3 tbsp Pine Nuts, toasted
3 big handfuls Arugula
½ cup fresh Basil
Bring a large pot of salted water to a rolling boil and cook rotini according to package directions. Scoop out 1 cup of the starchy pasta water just before draining, and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Sauté cannellini beans, garlic, tomatoes and red pepper for 2 minutes.
Crank up the heat and pour in the veggie stock. Bring to a rapid simmer for 5 minutes until the beans are tender and tomatoes collapse, then pop in your asparagus.
Reduce the heat to medium and simmer gently for 2 minutes, until asparagus turns bright green and tender-crisp.
Remove skillet from the heat and stir in lemon zest and juice, nutritional yeast, soy sauce and maple syrup.
Add the cooked pasta to the skillet, stirring over a low heat with a few spoonfuls of reserved pasta cooking water to form a glossy sauce. Season to taste and fold through the arugula leaves.
To serve, pile into an elegant serving dish and scatter with toasted pine nuts. Tear over basil leaves and finish with a generous drizzle of olive oil.