Penne with Green Beans Cashew Butter
Elevate your pasta night with this creamy and nutritious Penne with Green Beans Cashew Butter, a vibrant dish that’s as satisfying as it is wholesome. Featuring al dente penne pasta tossed with tender green beans and a lusciously smooth, dairy-free cashew butter sauce, this recipe brings together the natural nutty richness of toasted cashews, zesty notes of lemon, and a hint of garlic for a flavor-packed experience. Nutritional yeast adds a subtle cheesy umami, while red pepper flakes provide just the right amount of heat. Perfect for a quick weeknight dinner, this plant-based recipe comes together in under 40 minutes and is finished with a sprinkle of fresh parsley for a bright, herbaceous touch. Bursting with flavor and texture, this dish is ideal for vegan and vegetarian menus, making it a go-to option for anyone seeking a comforting yet health-conscious pasta recipe.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 200 grams green beans
- 150 grams unsalted cashews
- 2 tablespoons extra virgin olive oil
- 2 pieces garlic cloves
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 120 milliliters reserved pasta water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 120 milliliters of pasta water before draining.
While the pasta is cooking, trim the ends off the green beans and cut them into bite-sized pieces. Set aside.
In a dry skillet over medium heat, toast the cashews until they are golden and fragrant, about 3-4 minutes. Let them cool slightly, then transfer them to a food processor or blender.
Add 1 tablespoon of olive oil, garlic, lemon juice, nutritional yeast, and 2 tablespoons of water to the blender. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of water to reach a creamy consistency. Set aside the cashew butter.
In the same pot used to cook the pasta, heat the remaining 1 tablespoon of olive oil over medium heat. Add the green beans and sauté for 5-6 minutes or until they are tender but still crisp.
Add the cooked pasta back to the pot along with the cashew butter. Gradually stir in the reserved pasta water, one splash at a time, until the sauce coats the pasta and reaches your desired consistency.
Season the dish with salt, black pepper, and red pepper flakes. Toss to combine.
Garnish with freshly chopped parsley before serving. Enjoy your creamy and delicious Penne with Green Beans Cashew Butter!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
