A simple weeknight recipe, this pasta checks all the boxes. The sauce is creamy and tastes indulgent but is lightened up with broth and almond milk. The beans transform into little bursts of lemony goodness with each bite because as the roast with the lemons, they soak up all that flavor. Make the pasta and sauce while the vegetables roast to make this just as quick as it is delicious.
Creamy Lemon, White Bean, & Cauliflower Pasta
Prep time
Cook time
Total time
Serves: 6
Ingredients
- For the pasta:
- 1 can white beans, drained and rinsed
- 1 head cauliflower, cut into small bite-sized pieces
- 1-2 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 2 lemons, cut into slices
- 4 cups spinach
- 12 ounces pasta
- For the sauce:
- 3 tablespoons olive oil
- 1 small to medium sized onion, diced
- 3 cloves garlic, minced
- ¼ cup all purpose flour
- 1½ cups chicken broth
- 1½ cup almond milk
- 6 tablespoons parmesan, plus more for topping
- 1 lemon, zested and juice to taste
Instructions
- Preheat oven to 425 degrees F. On a baking sheet, arrange white beans and cauliflower. Drizzle with 1-2 tablespoons olive oil to lightly coat. Season with salt and freshly ground pepper. Slice 2 lemons into slices and arrange on top. Place in preheated oven and bake for about 25-30 minutes, stirring a few times, until cauliflower is tender and golden brown in spots. Add spinach on top of the roasted cauliflower and beans, and place back in oven for about 2-3 minutes until spinach is wilted, then remove from oven.
- Meanwhile, while cauliflower and beans are roasting, make the pasta and sauce. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving about ¼ cup pasta water.
- Make the sauce while the pasta cooks. In a medium saucepan over medium heat, heat 3 tablespoons olive oil. Once warm add onion. Cook until soft and translucent, about 10 minutes. Add garlic and cook for 1 more minute. Add flour, and cook, stirring, for another 1-2 minutes. Add chicken broth, whisking until mixture is smooth and starting to thicken. Lower heat to a simmer and add almond milk, whisking to combine. Continue to cook over a low simmer until sauce is thickened. Add lemon zest and juice of about ½ the lemon, or more to taste. Stir in parmesan cheese, whisking until melted and well incorporated. Season with salt and pepper to taste. Add cooked pasta, roasted vegetables, and a few tablespoons of pasta water, stirring to combine. Serve topped with extra parmesan.
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