Author Notes
A quick and easy vegan pasta dish that contains loads of plant protein from white beans. —Nora
Ingredients
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7 ounces
dry whole wheat pasta, preferably small shapes
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2 tablespoons
olive oil
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10.5 ounces
(about 1 small) broccoli, cut into small florets
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21 ounces
(about 1 medium) cauliflower, cut into small florets
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2
clove garlics, thinly sliced
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1 ounce
(about 8 pieces) sundried tomatoes, chopped
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1/2
can white beans
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3.5 ounces
dry white wine
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Salt and pepper, to taste
Directions
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Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving ¼ cup of cooking water.
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In a large sauté pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
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After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.
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