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8Ingredients
15Minutes
400Calories
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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. gluten-free pasta (or pasta of choice)
- 31 oz. white beans (drained and rinsed)
- 1 1/4 cups vegetable broth (warm, or as needed to blend)
- 3/4 cup nutritional yeast
- 2 cloves garlic (fresh, or 1 teaspoon garlic powder*, see notes)
- salt
- pepper
- 1/16 tsp. nutmeg (optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium820mg23% |
| Protein22g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber12g48% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Joty 5 years ago
This was a great recipe. I like more spice so I did add extra black pepper and red pepper flakes and also blended some bell peppers with the sauce.
Notes: Accidentally doubled the recipe, but the leftovers made a great soup the next day. For the pasta: Added italian seasoning, roasted the tomatoes, added an unblended can of beans, topped with walnuts and vegan parmesan