Lemony White Bean Vegan Pasta with Broccoli

In a blender combine 1½ cups cooked white beans, ¼ cup vegetable broth (or pasta water), 3 Tbsp fresh lemon juice, 2 Tbsp extra-virgin olive oil, ¼ cup nutritional yeast, 1 minced garlic clove and ¼ tsp onion powder. Blend until smooth and set aside.

Bring a large pot of salted water to a boil. Add 2½ cups (dry) small-shell pasta and cook according to package instructions until al dente. Reserve a little pasta water, then drain.

Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium heat. Add 1 chopped small yellow onion and cook about 5 minutes until softened. Add chopped broccoli florets, stems and leaves (about 5 cups) and a splash of vegetable broth or pasta water. Cover and steam for 2-3 minutes until bright green and tender.

Add the drained pasta to the skillet with vegetables. Pour in about ¾ of the bean-lemon sauce (reserve the rest). Toss to coat, adding reserved pasta water if the sauce is too thick. Season with salt and freshly ground black pepper to taste.

Divide into 4 bowls, drizzle remaining sauce on top, and sprinkle with ¼ cup toasted pine nuts. Serve with lemon wedges on the side.