Spaghetti with White Bean Sauce
Indulge in the comforting flavors of spaghetti with white bean sauce, a creamy and satisfying vegetarian dish that's as wholesome as it is delicious. This easy recipe combines al dente spaghetti with a luscious, protein-packed sauce made from puréed white beans, garlic, and vegetable broth, all brightened with the zest and juice of fresh lemon. Perfectly seasoned with red pepper flakes, Parmesan cheese, and a touch of parsley, this dish offers a beautifully balanced blend of savory and zesty notes. Not only is it quick to prepare in just 30 minutes, but it’s also an excellent choice for a nutritious weeknight dinner. Serve with a side of crusty bread and a crisp green salad for a well-rounded meal. Whether you're looking for a plant-based pasta or a new twist on classic spaghetti, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 large garlic cloves
- 15 oz canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 1 cup vegetable broth
- 1 large lemon (juice and zest)
- 1 cup Parmesan cheese, grated (optional)
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic cloves to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let them burn.
Add the drained and rinsed white beans to the skillet. Cook for 5 minutes, stirring occasionally to combine with the garlic and oil.
Pour the vegetable broth into the skillet and stir. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the broth to reduce slightly.
Use an immersion blender to carefully purée the white bean mixture in the skillet until smooth and creamy. Alternatively, transfer the mixture to a blender, purée, then return it to the skillet.
Stir in the lemon juice and zest, and season the sauce with salt, black pepper, and red pepper flakes, if using.
Add the cooked spaghetti to the skillet with the sauce, tossing to coat the noodles. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Serve the spaghetti in bowls or plates, topped with grated Parmesan cheese (if using), a sprinkle of fresh parsley, and more red pepper flakes if desired.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 6992 mg | 304% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 9.9 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2945 mg | 227% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2372 mg | 50% | |
*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.
