Creamy Tuscan Cannellini Bean Pasta with Tenderstem® broccoli

Creamy Tuscan Cannellini Bean Pasta with Tenderstem® broccoli

This vegan pasta dish is a great store cupboard supper, using mashed cannellini beans to create a creamy sauce to coat the delicious pasta. Topped with walnuts, chilli flakes and perfectly cooked Tenderstem® broccoli, this is a bowl of pure joy.

Preparation time

5 minutes

Cooking time

25 minutes



Dietary requirements

  • Vegan


  1. Add 2 tbsp of oil to a large frying pan and add the chopped walnuts and chilli flakes (if using). Cook for 5 minutes until the walnuts start to go golden.

  2. Add the Tenderstem® broccoli to the pan and cook for a further 4-5 minutes until cooked.

  3. Remove everything from the pan, place in a bowl and set aside.

  4. Add the remaining 2 tbsp oil to the pan with the chopped onion and cook for 5-7 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for another minute.

  5. In the meantime, cook the pasta according to packet instructions.

  6. Add the cannellini beans and the chopped rosemary to the pan containing the onion and garlic and cook for few minutes. Remove 1 cup of the cooking water from the pasta pot and add it to the beans. Add the juice and zest of a lemon.

  7. With a potato masher, break down the beans until you have a creamy sauce. Season with salt & pepper. Save a cup of the starchy water from the pasta before draining it. Add the cooked pasta to the pan containing your sauce, add the cup of pasta water, stir and cook for another couple of minutes until the sauce thickens up.

  8. Serve with the Tenderstem® broccoli and walnuts arranged on top and finish with a sprinkle of parsley.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.