Creamy White Bean & Lemon Spaghetti with Green Olives
Ingredients:
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8 oz (227 g) gluten-free, bean-based or whole-wheat spaghetti
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1/3 cup (40 g) raw cashews, soaked overnight and drained
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1/3 cup (80 ml) water
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1/4 cup (60 ml) lemon juice (about 3 fresh lemons)
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2 Tbsp nutritional yeast
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1/4 tsp salt (plus more to taste)
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1 3/4 cups (310 g) cooked white beans, or one 15-oz (425-g) can white beans, drained, rinsed and divided
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2 Tbsp olive oil
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3 garlic cloves, minced
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1/2 cup (68 g) pitted green olives, chopped
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1/4 tsp black pepper
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1 tsp lemon zest
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1/4 cup (15 g) chopped fresh parsley (plus more for serving)
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large pot of well-salted water, cook spaghetti according to package directions. Reserve approximately 1/2 cup (120 ml) of pasta cooking water before draining.
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While pasta cooks, place cashews, water, lemon juice, nutritional yeast, salt and 1/2 cup (89 g) white beans in a high-speed blender. Blend on high until completely smooth, about 2–3 minutes.
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In a large pan, heat oil over medium heat. Add garlic and cook until fragrant, about 1–2 minutes. Add creamy sauce, olives, remaining white beans and black pepper and reduce heat to medium-low. Cook until heated through, stirring often.
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Add cooked spaghetti, lemon zest, parsley and 2–4 Tbsp reserved pasta cooking water, or until sauce has reached desired consistency. Gently toss until all ingredients are combined and spaghetti is well coated. Season to taste with additional salt and black pepper, if needed. Enjoy immediately, garnished with additional fresh parsley.
Notes:
Storage tip: Leftovers will last in an airtight container in the refrigerator for up to 5 days.
Simplify this recipe: Use 1/4 cup (60 ml) bottled lemon juice and pre-peeled garlic cloves.
Make it nut-free: Substitute raw, shelled sunflower seeds for cashews.
Nutrition Information Per Serving:
566 calories, 16.5 g total fat, 2.5 g saturated fat, 2.5 g polyunsaturated fat, 10 g monounsaturated fat, 0 mg cholesterol, 654 mg sodium, 695 mg potassium, 88.5 g total carbohydrates, 9.5 g fiber, 1.4 g sugar, 17.5 g protein, 8% calcium, 26% iron
