Parmesan Bean Fettuccine
Creamy, comforting, and packed with irresistible flavor, this Parmesan Bean Fettuccine recipe is your new go-to for a quick yet indulgent pasta night. Featuring tender fettuccine tossed in a luscious garlic and Parmesan sauce, this dish is elevated with the creamy richness of white beans—a unique twist that adds both heartiness and texture. A splash of lemon juice brightens the flavors, while red pepper flakes lend a subtle heat for customizable spice. Ready in just 30 minutes, this recipe is perfect for busy weeknights but elegant enough to impress at dinner parties. Garnished with fresh parsley and extra Parmesan, this wholesome yet decadent pasta is sure to become a household favorite. Ideal keywords: Parmesan Bean Fettuccine, creamy pasta recipe, quick dinner ideas, vegetarian pasta, easy fettuccine recipes.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 1 cup cooked white beans (e.g., cannellini or great northern)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cooked white beans to the skillet and stir to combine with the garlic. Cook for 2-3 minutes, mashing a few of the beans gently with the back of a spoon to create a creamy base.
Pour in the heavy cream and stir well. Allow the mixture to simmer for 3-4 minutes, reducing slightly.
Stir in the grated Parmesan cheese and lemon juice. Mix until the cheese has melted and the sauce is smooth. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Add the cooked fettuccine to the skillet and toss to coat evenly in the sauce.
Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
