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.
Difficulty –Â Easy
Time – 15 minutes preparation, 10 minutes cooking
Serves 4
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.
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.
Sauce
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
Pasta
250g gluten free pasta
1 head of broccoli, cut into florets
Large Handful of mangetout
Drizzle of olive oil
