This creamy, quick and easy dinner is a great dinner or meal prep idea! The beans are a wonderful addition of fiber and protein making this dish a very satisfying meal. If you aren’t a broccoli fan, substitute artichokes, mushrooms, eggplant or whatever veggie you love and have on hand. And if you’re looking for an additional protein boost, select a lentil or chickpea pasta. Let’s get this recipe started!
1 container of Trader Joe’s vegan onion dip
1/4 cup of unsweetened nut based milk plus additional for thinning the sauce out as needed
1 can of cannelloni beans, drained and rinsed
2 tsp of salt (I used a smoked salt but regular works)
1 package of pasta of choice
3 small heads or 2 medium of broccoli, washed and trimmed
Salt and pepper for seasoning.
Cook pasta according to the package details. Drain and set aside.
Steam broccoli for 5 minutes. Set aside.
Into a saucepan and add your onion dip and 1/4 cup of your milk over low heat. Whisk until combined and melted. Add your beans and with a hand immersion blender, blend until creamy. At this point you’ll need to add additional milk to thin the sauce out. The amount is honestly up to your preference. I probably ended up using about 1/2 cup or a bit more to achieve the consistency I wanted. Add small amounts at a time.
Add your broccoli, sauce and pasta to a large bowl and toss to coat. I added a pinch of red pepper flake before serving. Enjoy!
I hope you enjoyed this quick and easy dinner. Leftovers are perfect for lunch too.
— Knead to Cook