Vegan Lemon-Dill White Beans and Pasta Recipe!

https://exploringvegan.com/vegan-lemon-dill-white-beans-and-pasta/

1 tablespoon extra virgin olive oil
1 yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 15-ounce cans Great Northern beans, drained
4 sprigs thyme, or ½ teaspoon dry thyme
1 bay leaf
1 tablespoon Dijon mustard; or use ½ tablespoon for a less intense flavor
2 cups vegan “chicken” stock, or water (or use traditional chicken stock if you don't keep vegan)
8 ounces mezzi rigatoni, or use orecchiette, pipe rigati, or your favorite short pasta
1 cup frozen peas
½ cup dill, loosely packed and roughly chopped
1 lemon, juiced and zested; yielding about 2 tablespoons lemon juice and 1 teaspoon zest; kept separate
¼ cup dairy-free heavy cream, optional (or dairy heavy cream if you don't keep vegan)
Salt and pepper

Lemon-dill panko:
1 tablespoon extra virgin olive oil
½ cup panko
¼ cup dill, loosely packed and finely chopped
1 teaspoon lemon zest, from the lemon above
Pinch of kosher salt

Prepare the beans:
Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.

Add the drained beans and season with salt and pepper. Add the thyme sprigs, bay leaf, 1 tablespoon mustard, and 2 cups vegan chicken stock or water. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes until the liquid reduces by half. Taste and season with salt and pepper.

Cook the pasta:
Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente. Drain and set aside.

Prepare the lemon-dill panko:
Heat 1 tablespoon extra virgin olive oil in a small skillet over medium heat. Once hot, add the panko and cook for 2 to 3 minutes, turning often, until golden brown. Turn off the heat and add the dill and 1 teaspoon lemon zest. Stir to combine. Taste and season with a pinch of kosher salt. Transfer to a bowl and set aside.

Finish the beans and pasta:
Remove the thyme sprigs and bay leaf from the beans. Taste and add salt and pepper. Turn the heat to medium. Once the liquid begins to bubble, add the frozen peas, dill, 2 tablespoons lemon juice, and ¼ cup dairy-free heavy cream. Simmer for 3 to 5 minutes until the peas are bright green.

Add the cooked pasta to the pot and toss to coat. Turn the heat to medium-low and simmer for 2 to 3 minutes. Taste and season. Turn off the heat.

To serve:
Spoon the beans and pasta into shallow bowls and scatter the toasted lemon-dill panko on top. Enjoy!

the whole process!