Vegan Lemon-Dill White Beans and Pasta

A bright pasta that relies heavily on pantry staples, this Vegan Lemon-Dill White Beans and Pasta is creamy, herby, and perfect for spring.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 363kcal

1 tablespoon extra virgin olive oil
1 yellow onion peeled and diced
4 cloves garlic peeled and minced
2 (15-ounce) cans Great Northern beans drained
4 sprigs thyme or ½ teaspoon dry thyme
1 bay leaf
1 tablespoon Dijon mustard or use ½ tablespoon for a less intense flavor
2 cups vegan “chicken” stock or water
8 ounces mezzi rigatoni or use orecchiette, pipe rigati, or your favorite short pasta
1 cup frozen peas
½ cup dill loosely packed and roughly chopped
1 lemon juiced and zested; yielding about 2 tablespoons lemon juice and 1 teaspoon zest; kept separate
¼ cup dairy-free heavy cream optional
Salt and pepper

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
Add the drained beans and season with salt and pepper. Add the thyme sprigs, bay leaf, 1 tablespoon mustard, and 2 cups vegan chicken stock or water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes until the liquid reduces by half. Taste and season with salt and pepper.

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Drain and set aside.

Heat 1 tablespoon extra virgin olive oil in a small skillet over medium heat. Once hot, add the panko and cook for 2 to 3 minutes, turning often, until golden brown. Turn off the heat and add the dill and 1 teaspoon lemon zest. Stir to combine. Taste and season with a pinch of kosher salt. Transfer to a bowl and set aside.

Remove the thyme sprigs and bay leaf from the beans. Taste and add salt and pepper. Turn the heat to medium. Once the liquid begins to bubble, add the frozen peas, dill, 2 tablespoons lemon juice, and ¼ cup dairy-free heavy cream. Simmer for 3 to 5 minutes until the peas are bright green.
Add the cooked pasta to the pot and toss to coat. Turn the heat to medium-low and simmer for 2 to 3 minutes. Taste and season. Turn off the heat.

Spoon the beans and pasta into shallow bowls and scatter the toasted lemon-dill panko on top. Enjoy!