- 3 tablespoons Olive Oil
- 2 Garlic cloves, minced
- 1 15oz can White Beans
- Juice of half a Lemon
- 1 tablespoon Fresh Oregano
- ½ tsp Dried Basil
- 12oz Dried Linguine
- 3 tablespoons Fresh Parsley, minced
Bring a large pot of salted water to a boil and cook the pasta according to package directions, reserving about half a cup of pasta water when it’s done. While the pasta cooks, heat the oil over medium heat. Saute the garlic for just a few seconds (don’t let it burn), then add beans, lemon juice, oregano, and basil. Season with salt and pepper to taste. Cook until heated through. Mash a few of the beans, add reserved pasta water, and mix to form the sauce. Toss in pasta and add parsley.
Inspired by: 1,000 Vegan Recipes
Read the blog post where this recipe originally appeared: Vegan Pasta with White Beans and Garlic
I believe that plant-based is the healthiest way you can eat -- both for how you feel and perform in the short term, and for long-term health. But there are a few nutrients that are hard to get from plants, and I didn't want to take a whole multivitamin with so much extra that I'm already getting from my food. That's why I created Complement Plus, the perfect nutrient formula for plant-based athletes.
Complement Plus brings together, in one place, the essential nutrients that are missing from a reasonably diverse, whole food plant-based diet:
- DHA/EPA Omega-3s
- Minerals like zinc, iodine, and selenium
Click here to learn more.