Creamy White Bean Shells with Broccoli

Creamy White Bean Shells with Broccoli

I finally got my pantry in order. Ok, that’s not totally accurate – it’s a mess of nuts, seeds, oats, and flours all piled on top of each other because nothing has “its place” yet in the new kitchen. But the fact that I have most of the essentials at least in there is progress (right?). So when I brought this beautiful broccoli home from the farmers market a few weeks ago, I turned to my mostly-stocked pantry to make my broccoli – stems, leaves, and all! – into a full meal. What came out is this creamy white bean puree that I poured over shells and broccoli.

Creamy White Bean Shells with Broccoli

One thing about this recipe – it’s not mac & cheese. I know it looks cheesy and there’s an option below to use cheese if you don’t want to use nutritional yeast, but this sauce isn’t meant to recreate cheese. It’s lusciously bean-y, a little tangy, super homey, and delicious in its own way.

Creamy White Bean Shells with Broccoli

I serve this the way I serve most saucey pastas – mix most of the sauce into the pan with the broccoli and the shells, and reserve the remaining sauce to spoon on top of the portioned bowls.

Creamy White Bean Shells with Broccoli

5.0 from 2 reviews
Creamy White Bean Shells with Broccoli
 
a note about this recipe – it’s not meant to replace your favorite mac & cheese. It’s lusciously bean-y, a little tangy, super homey, and delicious in its own way.
Serves: serves 4
Ingredients
  • 2½ cups small shell pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
  • ¼ cup toasted pine nuts
  • lemon wedges, for serving
For the white bean sauce:
  • 1 (14.5-ounce) can cooked white beans, drained and rinsed
  • ¼ cup vegetable broth, more as needed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup nutritional yeast*
  • 1 garlic clove, minced
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • freshly ground black pepper, to taste
Instructions
  1. Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
  4. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
  5. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
  6. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Notes
*If you don’t have nutritional yeast, you can substitute with freshly grated parmesan cheese.

 


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19 comments

  1. Oh now I really want to organize my pantry, too. It very quickly gets out of control! Lol. Love this dinner idea. Can’t wait to try the sauce!

  2. Gaby Dalkin from whatsgabycooking.com on said:

    I bet this recipe tastes as good as it looks!!

  3. Lexi from lexiscleankitchen.com on said:

    This looks absolutely PERFECT 🙂 Must-make!

  4. Maria on said:

    Love this hearty meal!

  5. J. Willis on said:

    This makes me happy. I have a severe tree but allergy and it’s hard to find “cheese” sauces that aren’t made with nuts. I can’t wait to try this.

  6. Pingback: Creamy White Bean Shells with Broccoli Recipe – Cravings Happen

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  8. 192.168.0.1 on said:

    This looks fabulous!!!

  9. javascript obfuscator on said:

    Great recipe! Love this hearty meal!

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  12. Adriana on said:

    We just had this pasta, I was so sure I had broccoli in the fridge but I didn’t so I used two medium zucchinis just sautéed in the olive oil with the onion. It was very good, I really liked the sauce, even my picky teen ate and liked it 👍🏼

  13. Heather CHristo on said:

    I love how simple and delicious this looks!

  14. Veronica Hudson on said:

    I love pasta!!! In fact pasta is my whole life. So this dish is definitely gonna be on my must do list. thanks for sharing this recipe. Please do share more pasta recipes. And add Eggs On Cloud recipe too https://goo.gl/N8xB3P

  15. Ann on said:

    Hello. Can you explain the use of nutritional yeast in your dish?
    I am not familiar with its usages in cooking. Thanks

    • Sara on said:

      Nutritional yeast gives the sauce that cheesy flavor, even though it’s not cheese at all. It’s a common addition to vegan sauces, it’s incredible on popcorn, and great on potatoes and probably a lot more things that I’ve never used it for. It’s a staple in my kitchen! Get it cheapest at Trader Joe’s.

      Making this recipe right now. I haven’t added all the parts together yet, but so far it’s very tasty!

  16. Anne Hatton on said:

    Couldn’t resist this. I added a few little items I found hiding away in the fridge that were begging to be included – green pepper, spring onions, cottage cheese. Sprinkled some grated cheese on top too. Delicious, thank you for the inspiration.

  17. Pingback: Creamy White Bean Shells Broccoli – Tracy's Warehouse

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