Dining In - Pasta Italiano

Pasta Italiano - Chloe's Kitchen

Here's a pasta dish that will fill you up! Combining pasta with beans adds the fiber and protein that most vegan pasta dishes are missing. I opted for gluten-free pasta (readily available at Trader Joe's). This was a simple and quick dish to prepare. I felt good knowing it has healthy ingredients like almond milk, raw garlic, and fresh veggies. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


1 pound fusilli pasta (Try Trader Joe's Brown Rice Fusilli, it's gluten-free!)
1 bunch of asparagus (rinsed, ends trimmed, chopped into 1 inch pieces)
2 15 oz. cans of cannellini beans (these are large white beans)
1 cup plain almond milk
1/4 cup extra virgin olive oil
3 garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1 1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, cut the long way

Cook the pasta according to the package, but add in the chopped asparagus for the remaining 5 minutes. Drain the pasta and set aside. 

Make the bean sauce by combining 1 can of cannellini beans, almond milk, olive oil, garlic, lemon juice, thyme, salt, and pepper in a food processor; mix well. 

Mix the sauce with pasta and asparagus, then add in the second can of beans, the red pepper flakes, and the chopped tomatoes. 

Side note: I decided I'm not a huge fan of dried thyme, so I might reduce or omit next time.