Pasta with Creamy Cannellini Bean Sauce, Broccoli, Mushrooms & Pine Nuts
This dish balances creamy richness and bright freshness in every forkful. Tender pasta tossed in a dreamy cannellini bean sauce meets the satisfying bite of broccoli and mushrooms, with toasted pine nuts adding crunch and a buttery note. It’s comforting without being heavy, plant‑powered, and filling enough to become a weeknight favorite.
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Ingredients
Pasta & Vegetables
- 12 oz whole wheat paccheri or rigatoni
- 1 Tbsp olive oil plus extra for finishing drizzle
- 1 shallot finely minced
- 3 garlic cloves minced
- 2 cups portobello mushrooms thinly sliced
- 2 cups broccoli florets
- ¼ cup toasted pine nuts
- Salt & black pepper to taste
- Crushed red pepper flakes optional, for heat
Creamy Bean Sauce
- 1½ cups cooked cannellini beans or one 15‑oz can, drained & rinsed
- 3 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- ½ tsp lemon zest
- ½ tsp Dijon mustard
- ½ tsp white miso paste optional, for depth of flavor
- ¼ cup water plus more to thin as needed
- 1 Tbsp olive oil
- Salt & pepper to taste
Instructions
- Bring a large pot of well‑salted water to a rolling boil. Add the whole‑wheat pasta and cook until just al dente (following package instructions, but maybe two minutes less, since whole wheat needs a little chew). Reserve about ½ cup of the pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, heat a dry skillet over medium heat. Add the pine nuts and toast, stirring or shaking the skillet, until they are golden and fragrant (about 2‑3 minutes). Watch carefully so they don’t burn. Transfer to a bowl to cool.
- In a large skillet, heat 1 Tbsp olive oil over medium heat. Add the minced shallot and sauté for 2‑3 minutes until softened. Add garlic and cook for about 30 seconds more, until fragrant. Then add the sliced mushrooms, season with salt & pepper, and cook for about 6‑8 minutes until they release their moisture and begin to brown.
- Meanwhile, blanch or steam the broccoli florets: bring a small pot of salted water to boil, add broccoli for 2‑3 minutes until they are bright green and just tender. Drain and immediately add them into the skillet with mushrooms (or if you like, sauté briefly after adding).
- In a blender or food processor, combine: cannellini beans, nutritional yeast, lemon juice + zest, Dijon mustard, miso paste (if using), olive oil, and ¼ cup water. Blend until smooth. If the sauce seems too thick, add additional water by tablespoons until desired consistency. Taste and season with salt and pepper.
- Return the skillet with mushrooms + broccoli to medium‑low heat. Add the creamy bean sauce, stirring to coat vegetables. Add the cooked pasta, plus a splash of the reserved pasta water to help the sauce adhere and loosen if necessary. Toss gently to combine and warm through. Adjust salt, pepper, and consistency (add water or more lemon juice/zest if desired brightness is needed).
- Plate the pasta. Top with the toasted pine nuts. Drizzle with extra olive oil if you like. Optional: sprinkle with extra lemon zest, crushed red pepper flakes for heat. Serve immediately.
Notes
Nutrition facts are approximate and may vary based on exact brands/quantities
Nutrition
Calories: 510kcal | Carbohydrates: 65g | Protein: 20g | Fat: 17g | Saturated Fat: 1.2g | Sodium: 500mg | Fiber: 11g | Sugar: 3g