15-Minute Athlete-Friendly Pasta Dinner
This creamy high-fiber pasta is a simple one-pot dinner that's packed with plant-based protein, fiber, and hidden beans. The silky white bean and cashew sauce creates a rich, creamy texture without dairy, making it a family-friendly meal that even kids love.
Ingredients
- 1 pound pasta 454g
- 1 24-ounce jar pasta sauce divided
- 1 15-ounce can cannellini beans or white beans drained and rinsed
- 1/2 cup raw cashews soaked if needed
- 1 12 oz bag brocoli florets fresh or partly thawed
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- While the pasta cooks, add half of the pasta sauce, the cannellini beans, and the cashews to a blender. Blend until completely smooth and creamy.
- About 2 minutes before the pasta is done cooking, add the broccoli florets to the pot and cook until tender-crisp.
- Drain the pasta and broccoli and return them to the pot.
- Add the blended bean sauce and the remaining pasta sauce. Stir well and heat for 1 to 2 minutes until warmed through.
- Season with salt and pepper to taste and serve immediately.
Notes
Use a high-speed blender for the smoothest sauce.
Don't overcook the broccoli; it should stay bright green.
Reserve a little pasta water if you like a thinner sauce.
Use your favorite marinara sauce for the best flavor.
Leftovers keep well in the refrigerator for up to 4 days.
A high-speed blender works best for the creamiest sauce
For extra protein, use chickpea or lentil pasta.
Nutrition
Calories: 255kcalCarbohydrates: 45gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
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