Name: Linguine with Roasted Garlic White Bean Cream Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 head garlic; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; One 19-ounce (540-milliliter) can white kidney beans, drained and rinsed; 1 1/2 cups (375 milliliters) low-sodium vegetable broth (see Cook’s Note); 10 1/2 ounces (300 grams) dried linguine (see Cook’s Note); 1 to 2 tablespoons nutritional yeast, plus more if needed; 1 lemon, zested and juiced; 1/2 teaspoon crushed red pepper flakes; 1/2 cup (58 grams) sundried tomatoes, sliced (see Cook’s Note); 1/4 cup fresh parsley, finely chopped

Directions

Preheat your oven to 400 degrees F.
Using a sharp knife, cut off the top of the head of garlic to expose the cloves and place on a piece of aluminum foil cut-side up. Drizzle lightly with olive oil, season with salt and pepper and tightly wrap the aluminum foil around the garlic. Roast the garlic until soft and lightly golden brown, 35 to 40 minutes. Set aside to cool slightly. If looking to get ahead, the roasted garlic can be prepared in advance and stored in the fridge for up to 4 days.
While the garlic roasts, add the white kidney beans to a medium saucepan and pour over the broth. Place over medium-high heat and bring to a low boil. Cook until the beans are very soft, 20 to 25 minutes. Remove from the heat and allow the beans to cool slightly.
Bring a large pot of well-salted water to a boil over high heat and cook the linguine according to the package directions. Reserve about 1 1/2 cups of the pasta cooking liquid, then drain and return the pasta to the pot.
Using either a traditional blender or immersion blender, blitz the beans and broth until smooth. If using a regular blender, don’t forget to remove the vent cap and cover loosely with a towel before blitzing! Add in the nutritional yeast, lemon zest and juice and red pepper flakes, squeeze in the roasted garlic and blitz to combine. Season with salt and pepper.
Pour the sauce over the noodles, adding the reserved pasta cooking liquid about 1/4 cup at a time until the sauce reaches a creamy, saucy consistency that isn’t too thick. The trick here is to add a bit more of the pasta cooking liquid than you think you’ll need, as the starch in the beans and pasta will cause the sauce to tighten up once it’s plated. Stir in the sundried tomatoes and parsley and season to taste with salt, pepper and more nutritional yeast, if needed.

Cook’s Note

Make sure your vegetable broth, pasta and sundried tomatoes are vegan. Check the labels of these ingredients to confirm. While most dry pastas are vegan, many fresh pastas are not, so read the ingredients list carefully. Feel free to make a non-vegan version by subbing in an equal amount of chicken broth for the vegetable broth and replacing the nutritional yeast with 1/2 cup (40 grams) finely grated Parmigiano-Reggiano, plus a little more for serving.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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