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Easy, Creamy White Bean Pasta

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This easy, creamy white bean pasta is a fast and comforting vegan dish with a smooth, alfredo-style sauce made from white beans and simple pantry ingredients—no dairy, nuts, or soy required.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Main
  • Method: Stovetop, Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 16 oz pasta of choice (use gluten-free pasta if needed)
  • 15.5 oz canned white beans, drained (about 1 1/2 cups)
  • 1 medium onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 cup reserved pasta cooking water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Cook pasta according to package instructions in well-salted water. Reserve 1 cup of pasta water before draining.
  2. In a skillet over low heat, sauté onion, garlic, salt, black pepper, and red pepper flakes in olive oil for 5–7 minutes until soft and translucent.
  3. Transfer sautéed mixture to a blender. Add lemon juice, white beans, and 1/2 cup pasta water. Blend until smooth.
  4. Add the remaining 1/2 cup pasta water and blend again until the sauce is creamy and silky.
  5. Pour sauce back into the skillet and warm over low heat. Taste and adjust seasoning.
  6. Add the cooked pasta and toss to coat evenly in the sauce.
  7. Garnish with fresh parsley and serve hot.

Notes

  • Use cannellini, navy, or great northern beans for the sauce.
  • Slightly thin the sauce when blending—it thickens as it cools.
  • Add vegetables or plant-based protein for extra nutrition.
  • The sauce can be made ahead and stored for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/easy-creamy-white-bean-pasta/