Uploaded June 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK WHITE BEAN AND ARUGULA PASTA SALAD RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! The combination of warmed pasta folded into fresh, crisp greens is a match made in Heaven! Join me in this episode and learn how to make a delicious white bean + arugula pasta recipe today!
INGREDIENTS:
5 pieces garlic
2 shallots
300g cherry tomatoes
540ml cannellini beans
10g parsley
3 tbsp olive oil
1/2lb fusilli
1/2 tsp salt
pepper to taste
pinch of chili flakes (opt)
1/4 cup plantbased parmesan
1-2 cups fresh arugula
few wedges lemon
DIRECTIONS:
1. Bring a pot of water to boil for the pasta. Crush, peel, and finely chop the garlic. Finely chop the shallots. Slice in half length wise the cherry tomatoes. Rinse and drain the cannellini beans. Roughly chop the parsley
2. Heat up a sauté pan to medium heat. Add in the olive oil followed by the shallots and garlic. When the water comes to a boil, add in and cook the fusilli to package instructions
3. Sauté the shallots and garlic for 3-4mins. Add the salt, pepper, and chili flakes. Give the pan a stir. Add the cherry tomatoes, then stir and cook for 3-4mins. Add in the cannellini beans, parsley, and about 3/4 cups of the pasta cooking water. Give the pan a good stir
4. Grate in about 1/4 cup of plantbased parmesan. Give the pan a good stir. Drain out the pasta and add to the sauté pan. Give the pan a good stir
5. Plate the pasta and top with a handful of fresh arugula. Squeeze over some lemon juice and serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/vd7d5GzJIgg
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A QUICK WHITE BEAN AND ARUGULA PASTA SALAD RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! The combination of warmed pasta folded into fresh, crisp greens is a match made in Heaven! Join me in this episode and learn how to make a delicious white bean + arugula pasta recipe today!
INGREDIENTS:
5 pieces garlic
2 shallots
300g cherry tomatoes
540ml cannellini beans
10g parsley
3 tbsp olive oil
1/2lb fusilli
1/2 tsp salt
pepper to taste
pinch of chili flakes (opt)
1/4 cup plantbased parmesan
1-2 cups fresh arugula
few wedges lemon
DIRECTIONS:
1. Bring a pot of water to boil for the pasta. Crush, peel, and finely chop the garlic. Finely chop the shallots. Slice in half length wise the cherry tomatoes. Rinse and drain the cannellini beans. Roughly chop the parsley
2. Heat up a sauté pan to medium heat. Add in the olive oil followed by the shallots and garlic. When the water comes to a boil, add in and cook the fusilli to package instructions
3. Sauté the shallots and garlic for 3-4mins. Add the salt, pepper, and chili flakes. Give the pan a stir. Add the cherry tomatoes, then stir and cook for 3-4mins. Add in the cannellini beans, parsley, and about 3/4 cups of the pasta cooking water. Give the pan a good stir
4. Grate in about 1/4 cup of plantbased parmesan. Give the pan a good stir. Drain out the pasta and add to the sauté pan. Give the pan a good stir
5. Plate the pasta and top with a handful of fresh arugula. Squeeze over some lemon juice and serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/vd7d5GzJIgg
