White Bean pasta with broccoli

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A yummy high fiber, high protein meal


  • 2 1/2 cups whole grain pasta
  • 2 tbsp. water or 1 tbsp. extra virgin olive oil (EVOO)
  • 6 cups broccoli florets and leaves, chopped stems (keep them separate)
  • 1 onion, chopped
  • 1/2 cup toasted pine nuts

For the white bean sauce

  • Rinse and drain 1 (14.5 oz.) can cooked white beans,
    or 2 cups/250 grams cooked white beans
  • 3 tbsp. fresh lemon juice
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1 minced garlic clove
  • 1/2 tsp. grated nutmeg
  • 1/2 tsp. sea salt



  1. Prepare whole grain noodles according to the instructions and cook pasta until al dente. Drain, set aside and keep covered.


  1. In a blender or food processor (e.g. Thermomix) mix white beans, lemon juice, broth, nutritional yeast, garlic, nutmeg, salt and pepper, until smooth. Set aside.
  2. Heat water or oil in a large skillet and sautée onions 3 minutes.
  3. Add the chopped broccoli stems and cook for 4-5 minutes.
  4. Stir in the broccoli florets and leaves and a splash of water.
  5. Cover and let it simmer on low heat for 2-3 minutes.
  6. Add the drained pasta, then stir in the sauce, adding some water if the sauce is too dry.
  7. Heat up and let it simmer for a minute.
  8. Season to taste with more lemon juice, salt and pepper.
  9. Portion into bowls.
  10. Garnish with pine nuts or roasted tomatoes.


  • For all eaters you could also garnish with Parmesan cheese instead of pine nuts
  • If you serve it with a salad a starter this dish could be extended to 4 portions.
  • You can also use cooked grains instead of whole grain pasta