30m$12.23Creamy Tahini White Bean Veggie Pasta
A creamy plant-based, vegan, and vegetarian lunch pasta with cannellini beans, broccoli, cherry tomatoes, spinach, and tahini sauce. It is dairy-free and egg-free, made with standard wheat penne pasta.
- Energy
- 648 calories per serving
- Protein
- 26.8 g per serving
- Carbs
- 91.4 g per serving
- Fat
- 23.4 g per serving
- Sodium
- 884 mg per serving
Shopping options
extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
tahini
0.5 Cup
Simple Truth Organic® Tahini
26%
fine sea salt
1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
cherry tomatoes, halved
1.5 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
79%
baby spinach
4 Cup
Kroger® Baby Spinach
67%
broccoli florets
3 Cup
Kroger® Broccoli Florets 12 Oz
78%
ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
lemon juice
3 Tablespoon
Kroger® 100% Lemon Juice
10%
standard wheat penne pasta
12 Ounce
Kroger® Penne Rigate Pasta
75%
canned cannellini beans, rinsed and drained
15 Ounce
Kroger® Cannellini Beans
97%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned cannellini beans-15 oz
- standard wheat penne pasta-12 oz
- baby spinach-4 cups
- broccoli florets-3 cups
- cherry tomatoes-1.5 cups
- tahini-0.5 cups
- lemon juice-3 tbsp
- garlic-2 cloves
- extra-virgin olive oil-1 tbsp
- fine sea salt-1 tsp
- ground black pepper-0.25 tsp
Rinse and drain the cannellini beans, halve the cherry tomatoes, and mince the garlic before cooking.
Keep the knife blade angled away from fingers while halving tomatoes and mincing garlic.
Bring a large pot of salted water to a boil, add the penne, and cook until 2 minutes shy of al dente; add the broccoli during the last 3 minutes of cooking.
Use caution around boiling water and steam when adding pasta and broccoli.
Reserve 1 cup hot pasta water, then drain the pasta and broccoli until well drained.
Drain hot pasta carefully to avoid steam burns.
In a medium bowl, whisk together the tahini, lemon juice, garlic, olive oil, salt, black pepper, and 1/2 cup reserved pasta water until the sauce is smooth and creamy.
Return the pasta and broccoli to the pot over low heat, then add the cannellini beans, cherry tomatoes, and spinach; toss for 2 to 3 minutes until the beans are warm and the spinach is just wilted.
Pour in the tahini sauce and toss until the pasta is evenly coated; add more reserved pasta water, 1 tablespoon at a time, until the sauce is glossy and creamy.
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