Ingredients:

  • 12 oz dried spaghetti
  • 1 tbsp sea salt
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 15 oz canned cannellini beans, drained and rinsed
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1/2 cup reserved starchy pasta water
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp nutritional yeast

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta until just al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant. Stir in the cannellini beans, salt, and pepper, cooking for 3-4 minutes until slightly blistered.
  3. Add the cooked pasta to the skillet. Pour in 1/2 cup of the reserved pasta water, lemon juice, lemon zest, and nutritional yeast.
  4. Toss vigorously over medium-high heat for 1-2 minutes until the liquid emulsifies into a creamy sauce.
  5. Remove from heat and fold in fresh parsley. Season with additional salt or lemon juice to taste.