White Bean Sauce with Pasta
Creamy, comforting, and deceptively simple, White Bean Sauce with Pasta is a wholesome twist on traditional pasta dishes. This recipe combines the velvety richness of puréed cannellini beans with garlic, onions, and a splash of heavy cream for an irresistibly smooth and satisfying sauce. Infused with fresh lemon juice for brightness and Parmesan cheese for depth, this dish strikes the perfect balance of flavor. Ready in just 30 minutes, it’s an ideal weeknight dinner that feels gourmet yet is easy to prepare. Serve your pasta of choice—spaghetti, penne, or fusilli—with this luscious sauce, and garnish with fresh parsley for a pop of color and freshness. Perfect for anyone seeking a protein-packed, vegetarian-friendly pasta recipe that’s both indulgent and nourishing!
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., spaghetti, penne, or fusilli)
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 unit Yellow onion, finely chopped
- 15 oz Cannellini beans (white beans), drained and rinsed
- 1 cup Vegetable or chicken broth
- 0.5 cup Heavy cream
- 2 tbsp Fresh lemon juice
- 0.5 cup Freshly grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to boil, and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add the drained and rinsed cannellini beans to the skillet and stir for 2-3 minutes to warm them through.
Pour in the vegetable or chicken broth, and bring the mixture to a gentle simmer. Cook for 5 minutes.
Using a blender or an immersion blender, purée the bean mixture until smooth. If the mixture is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the puréed sauce to the skillet and stir in the heavy cream, fresh lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for 2-3 minutes, stirring occasionally.
Toss the cooked pasta with the sauce in the skillet, ensuring the pasta is fully coated. If needed, add additional reserved pasta water to loosen the sauce.
Serve the pasta hot, garnished with freshly chopped parsley and more Parmesan cheese, if desired.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 10.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1589 mg | 122% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1926 mg | 41% | |
*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.
