A creamy pasta is one of those foods that hits high on my "comfort food" list. I'm guessing certain foods do the same for you. I love when a plant based recipe can give you the same taste and texture you crave...this one definitely does.
Instead of using cream and cheese, I've swapped them out with starchy pasta water and nutritional yeast (which is a natural, low calorie food that is bursting with B vitamins - helping convert carbs efficiently to energy). Learn more about the healthy benefits of Nutritional Yeast here.
The veggies used are all loaded with vitamin C - a healthy antioxidant for every system of your body.
I've also chosen brown rice pasta which is a great gluten free option that is easier to digest and is lower in sugar for your body to deal with.
The navy beans have a creamy texture and are full of protein and fibre (which helps naturally remove toxins).
Cook the brown rice pasta al dente according to the package directions. Reserve 1 cup of the pasta water and then rinse and drain. Set the cooked pasta and the pasta water aside.
In a large sauce pan, heat the olive oil, garlic, oregano, crushed red pepper on low for 5 minutes. Add in the red pepper, zucchini, green beans, and broccolini and sauté for 7-10 min on medium low.
Add in the cooked pasta, 1/2 a cup of the reserved pasta water and the nutritional yeast and continue to cook on low heat for about 5 minutes stirring the pasta and the veggies. The pasta may become difficult to "stir" - I used a pasta "claw" type of spoon to lift and move the pasta around so it didn't clump up. The pasta water the the nutritional yeast will begin to make a light creamy sauce. If the sauce gets too thick add more pasta water until you are happy with the consistency.
Mix in the beans and parsley and cook for a remaining 5 minutes on low.