You may also like
Categories:
black bean pasta Black Soya zucchini frozen edamame beans thawed Parmesan cheese garlic beans garlic extra-virgin olive oil almond milk parsley salt
Viewed: 45 - Published at: 7 years agoIngredients
- Black Bean Pasta
- 1 box Organic Black Soya Bean Fettuccine
- 1 Zucchini spiral cut
- 1 cup frozen edamame beans thawed
- Vegan Basil Pesto optional
- Vegan Parmesan Cheese
- Creamy Garlic White Cannellini Sauce
- 2 15 ounce cans Cannellini beans drained and rinsed
- 3 cloves garlic chopped
- 2 tablespoons Extra virgin olive oil
- 1 cup Almond milk unsweetened
- 1 bunch parsley chopped
- salt and pepper to taste
Method
- Prepare bean pasta according to directions on package. Drain and place in large bowl.
- Spiral cut zucchini, add to pasta and toss until combined.
- Add edamame and cheese and toss.
- In a small saucepan saute garlic in olive oil.
- In a blender add beans, garlic, almond milk, salt and pepper. Blend on high speed until mixture is completely smooth.
- Place sauce into a large pan. Cook, stirring occasionally until desired temperature reached.
- Serve warm over pasta and garnish with parsley and additional Parmesan.
