Creamy Vegan Pasta Recipe | Optimum 9200A Blender | Leah Itsines

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while soy milk is a budget-friendly option.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Add cannellini beans to a blender.

Add nutritional yeast to the blender.

Add 1 clove of garlic to the blender.

Season with salt and black pepper in the blender.

Pour in almond milk into the blender.

Blend the mixture until smooth to create a creamy dressing.

Heat olive oil in a pan.

Add chopped brown onion to the pan and cook for 2 minutes until translucent.

Add sliced mushrooms and broccoli to the pan and cook until tender.

Pour the creamy dressing from the blender into the pan and cook for about 30 seconds.

Add 1 tablespoon of pesto to the pan and mix it through.

Add half of the pre-cooked pasta to the pan and toss to combine with the sauce.

Season with additional salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens