Creamy White Bean Pasta with Lemon and Parsley Recipe
This Creamy White Bean Pasta is a luscious, dairy-free sauce made from white beans, garlic, onion, and olive oil, blended into a smooth, velvety coating for your favorite pasta. The sauce is lightly seasoned with lemon juice, red pepper flakes, and fresh parsley for a bright, flavorful dish perfect for a comforting weeknight meal or a healthy dinner option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Pasta
- 1 (16 oz) package pasta of your choice
White Bean Pasta Sauce
- 1 (15.5 oz) can white beans, drained (about 1 1/2 cups)
- 1 medium onion, about 1 cup diced
- 3 cloves garlic
- 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 chopped parsley
Instructions
- Cook the pasta: Cook your pasta of choice according to the package directions in salted boiling water. Remember to reserve 1 cup of the pasta cooking water before draining the pasta to use in the sauce.
- Sauté the aromatics: While the pasta is cooking, peel and dice the onion and mince 3 cloves of garlic. Heat 3 tablespoons of olive oil in a frying pan over low heat and sauté the onion and garlic with a sprinkle of salt, black pepper, and red pepper flakes until the onions become translucent and soft, about 7-10 minutes, taking care not to burn them.
- Blend the sauce: Transfer the sautéed onion and garlic to a blender. Add the drained white beans, 2 teaspoons lemon juice, and 1/2 cup of the reserved starchy pasta water. Blend until very smooth. Add the remaining 1/2 cup of pasta water and blend again until a creamy, smooth consistency is achieved.
- Warm the sauce: Pour the blended white bean cream sauce back into the frying pan used to sauté the onions. Warm it gently over low heat, stirring occasionally. Adjust salt and pepper to taste.
- Toss pasta with sauce: Add the drained pasta to the pan with the warm sauce and stir thoroughly to coat all the pasta evenly.
- Garnish and serve: Sprinkle freshly chopped parsley on top for garnish and serve immediately while hot for the best flavor and texture.
Notes
- Add a tablespoon of nutritional yeast or a teaspoon of soy sauce (or Tamari) to the sauce for extra umami flavor.
- Sauté the onion and garlic over low heat to develop sweetness and avoid burning.
- The sauce will thicken slightly as it cools, so keep it fairly thin when serving hot.
