White Bean Lemon Pasta

This lemon infused pasta will take you straight to Italy!

This is a plant-based version of a shrimp pasta that I’ve made for many years. I’m enjoying plant-based proteins these days, so I decided to try substituting the shrimp for white beans and this turned out to be a winner. 

If you make this, tag me on instagram so I can see your creation!

Ingredients:

1 can of white beans (rinsed and drained)

1 box of Catelli Smart pasta (or any pasta you like)(375grams)

1 large white onion

1 clove of garlic

2 lemons

1 cup of chopped parsley

1/2 cup Olive oil (I prefer a light tasting olive oil for this)

2 tbsp of cooking oil

Directions:

Lemon oil:

1. Zest the 2 lemons and add the zest to the 1/2 cup of olive oil

2. Grate 1/2 the clove of garlic into the oil (you can skip this if you don’t like intense garlic flavour)

3. Set the oil aside

Pasta:

1. Finely dice the onion and sauté with cooking oil until traslucent. 

2. Grate the rest of the garlic into the pan and add the white beans. Sauté until the beans are warmed through. Turn off heat and set aside in a large mixing bowl.

3. Cook the pasta in boiling water and once cooked add to the bean mixture.

4. Add the chopped parsley, lemon oil, and the juice of 1 lemon. Toss to combine.

5. Slice the last lemon into wedges so you can add as desired to your portion.

Hope you love this one!