A pasta dish that’s both light and hearty? We’ve done it and we think you’ll love it too. Spirals of pasta with tender-crisp broccoli florets and a medley of beans take on the flavours of garlic, fennel, white wine, and lemon, then sprinkled with a tasty vegan “parmesan” and toasted pine nuts.
Bring 3 litres (6 litres for 4 servings) of salted water to a boil. Add serpentini pasta and cook for 6-8 minutes, or until al dente. Set aside ½ cup (1 cup for 4 servings) pasta water, then drain well and place pasta back into pot.
Prepare Vegan Parmesan:
Heat large, wide saucepan over medium. Add almond flour and nutritional yeast to saucepan and stir until golden and fragrant. Wash, pick, and chop Italian parsley. Add 1 tsp. (2 tsp. for 4 servings) of garlic, and half of the parsley to the saucepan. Season to taste with salt and pepper, remove from saucepan, and set aside.
Toast Pine Nuts:
In the same saucepan, add pine nuts and stir frequently until golden and toasted. Remove from saucepan and set aside.
Begin Pasta Sauce:
While pasta is cooking, heat 3 tbsp. (6 tbsp. for 4 servings) olive oil in the saucepan over medium-high heat. Add broccoli and cook until bright green. Add shallots and cook for about 2 minutes. Rinse and drain bean medley and set aside. Zest lemon and cut in half. When shallots are tender, add bean medley, ground fennel, remaining garlic, and lemon zest to the pan. Cook for 1 minute.
Finish Pasta Sauce:
When pasta is cooked, add white wine and lemon juice to the saucepan and cook until liquid reduces by half. Add reserved pasta water, serpentini pasta and stir to mix. Season to your liking with red pepper flakes. Reduce until most of the liquid is cooked out. Taste and adjust with salt and chili to taste.
Divide the pasta into large bowls and garnish with toasted pine nuts, remaining parsley and vegan parmesan.