This creamy vegan white sauce is made using a can of cannelini beans flavoured with nutritional yeast flakes to give it a light cheesy flavour. Ideal tossed over gluten free pasta or for a lower carbohydrate option use spiralised vegetables like courgette, carrot or butternut squash instead. A perfect family alternative to the usual cheesy pasta dishes and a great way to sneak in additional vegetables too.

Vegan Bean & Broccoli Pasta

Difficulty – Easy

Time – 15 minutes preparation, 10 minutes cooking

Serves 4

What’s good about it?

Using canned beans is a great way to boost the protein in vegan and vegetarian dishes. Nutritional yeast flakes are a great source of B vitamins. You can choose a brand fortified with B12 which can be a valuable way for vegans to get sufficient B12.



  1. Make up the sauce. Place all the ingredients in a blender or nutri bullet and process to form a thick sauce. Add a little more vegetable stock if needed. Season to taste.
  2. Cook the pasta according to the packet instructions. About 3 minutes before it is cooked add the vegetables and cook briefly until tender. Drain reserving a little of the cooking liquid.
  3. Put the pasta and vegetables back in the pan and stir in the sauce. Add a little of the cooking liquid if needed to combine the sauce.
  4. Spoon into bowls to serve.


Did You Know?

Broccoli like other cruciferous vegetables are rich in folate, vitamins C,E, K and fibre. A source of sulphur compounds they are beneficial for supporting detoxification.



1 x 400g can cooked cannellini beans, drained and rinsed

60ml vegetable stock

Juice of 1/2 lemon

3tbsp nutritional yeast flakes

1 garlic clove, crushed

1/2 tsp onion salt

Pinch of cayenne pepper

Black pepper to taste


250g gluten free pasta

1 head of broccoli, cut into florets

Large Handful of mangetout

Drizzle of olive oil