Pesto Pasta with White Beans

12 oz dried whole grain spaghetti

2 cups packed fresh basil or arugula leaves

6 oz extra-firm tofu, drained

1/4 cup pine nuts, toasted

1/4 cup nutritional yeast (optional)

2 tsp lemon juice

4 cloves garlic, chopped

Sea salt to taste

2 cups cooked white kidney (cannellini) beans or 1- 15 ounce can low-sodium white kidney beans, rinsed and drained

In a large pot, cook spaghetti according to package directions. Drain, reserving 1/2 cup of the cooing water. Return spaghetti to hot pan; cover and keep warm.

For the pesto, in a food processor, combine the next 6 ingredients (through garlic). Cover and process until smooth and creamy. Season with salt.

Stir pesto into cooked spaghetti, adding enough reserved cooking water to reach a creamy consistency. Stir in the beans.

Courtesy of: Forks Over Knives

Chilled Sesame Noodles and Broccoli

8 ounces bean pasta, cooked according to package directions, rinsed under cold water and drained

2 lbs fresh or frozen broccoli florets, steamed

1 large red bell pepper or 2 roasted red peppers, diced

6 scallions, thinly sliced

For the sauce:

1/4 cup unhulled sesame seeds, lightly pan toasted

1 cup unsweetened almond or soy milk

6 medjool dates or 12 medium dated, pitted

1/2 tbsp minced ginger

4 cloves garlic, peeled

1/4 tsp red pepper flakes or to taste

3 tbsp rice vinegar

In a high-powered blender, puree all of the sauce ingredients until smooth.

In a large bowl, toss the cooked pasta, steamed broccoli, red bell pepper, and scallions with the sauce until thoroughly coated. Serve immediately or refrigerate until ready to use.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Mushroom Kale Bean Pasta

8 ounces bean fettuccini

1 shallot, finely chopped

1 clove garlic, minced

2 cups mushrooms, sliced (preferably shiitake, maitake, or oyster)

10 grape tomatoes, halved

1 tsp dry oregano

1 tsp dry basil

2 tbsp nutritional yeast

2 tbsp unflavored soy, hemp or almond milk

2 cups baby kale, chopped

1/4 tsp dried red pepper flakes

Cook bean pasta according to package directions, drain and set aside. In the same pot. heat 1-2 tbsp water over medium heat. Add shallot and garlic and water-saute 1-2 minutes. Add sliced mushrooms and saute for 4 minutes or until mushrooms are softened and liquid is evaporated. With heat on low, add tomatoes, oregano, basil, and cooked bean fettuccini. 

Stir nutritional yeast and non-dairy milk together and add to pot. Cover and heat through for 2 minutes.

Add chopped kale; cover pot to quickly soften kale for 30 seconds. Season with red pepper flakes.

Courtesy of: Eat To Live, Joel Fuhrman, M.D.

Quick Avocado Pasta

1 pound of pasta of your choice

2 avocados

1 lemon, juice+zest

1 lime, juice

2 cloves of garlic

bunch of basil

cherry tomatoes

salt, pepper

Prepare your pasta according to package instructions (or spiralize 3 zucchinis).

Meanwhile add avocados, lime and lemon juice, garlic, fresh basil, salt and pepper to a food processor and blend until smooth.

Combine avocado sauce with the pasta. Serve warm or cold with lemon zest, more fresh basil and cherry tomatoes on top. Enjoy!

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