Creamy White Bean Pasta Sauce (Dairy Free)
This creamy white bean pasta sauce is a simple, flavorful twist on classic alfredo-style sauces. Made with blended white beans, sautéed onion and garlic, and vegetable broth, it creates a smooth, comforting sauce without cream or cheese. It comes together easily and pairs well with pasta and vegetables for a satisfying dinner that doesn’t require a lot of effort.
Servings 6
Calories 477kcal
Ingredients
- 1 medium onion
- 4 cloves garlic
- 2 cans white beans (15 oz cans)
- 1 cup vegetable broth
- 1/2 cup dairy free milk
- 3 tablespoons olive oil (or avocado oil)
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 12 oz pasta gluten free if needed
- 2 cups broccoli florets
Instructions
- Preheat a large skillet over medium heat. If you are making pasta as well, add water to the pot and place it over high heat to bring to a boil.
- Chop the onions and thinly slice the garlic. When the skillet is hot, spray it with olive oil or avocado oil spray and add the onions, sauté them 4-6 minutes until golden brown. Add garlic and cook 1-2 more minutes, remove from heat.1 medium onion, 4 cloves garlic
- When the water is boiling, add the pasta and cook the pasta 2-3 minutes less than the box indicates (this allows the pasta to cook with the sauce some after draining).12 oz pasta
- Chop the broccoli florets into small bites size pieces.2 cups broccoli florets
- With 2 minutes left on the pasta timer, remove about ½ cup of the pasta water, and add the broccoli florets to the pot of boiling pasta water.
- Drain the pasta and broccoli, add it back to the pot (turnoff the heat).
- Make the white bean sauce by combining 2 cans drained white beans, the sauteed onions and garlic, vegetable broth, dairy free milk, olive oil and spices. Blend on high about 1 minute until smooth and creamy.2 cans white beans (15 oz cans), 1 cup vegetable broth, 1/2 cup dairy free milk, 3 tablespoons olive oil (or avocado oil), 2 teaspoons sea salt, 1 teaspoon garlic powder, 1 teaspoon dried thyme
- Add the white bean pasta sauce to the pot with the pasta and broccoli. Stir well. Add up to ½ cup of the reserved pasta water to make the sauce thick, creamy and the perfect consistency. Cook over medium heat for 2-5 minutes until heated through. Serve hot.
Video
Notes
Top tips
- Reserve some pasta water - Before draining the pasta, scoop out some of the cooking water. Adding it to the sauce helps create a thick, creamy texture that coats the noodles instead of sliding off.
- Salt the pasta water - Salt the water well before adding the pasta. This is your main chance to season the noodles themselves and makes a big difference in the final dish.
- Undercook the pasta slightly - Cook the pasta about 3 minutes less than the minimum time listed on the box. It will finish cooking in the sauce, which helps prevent it from becoming overcooked or mushy.
- Fridge: Store leftovers in the fridge in a airtight container for up to 4 days.
- Freezer: You can freeze just the sauce or the pasta and the sauce together in a freezer safe bag or container for up to 3 months. Be sure to let it cool completely (I like to store it in the fridge first) then move it to the freezer.
- Defrost in the fridge overnight or in a medium pot with a lid over low to medium low heat with an added 1-2 tablespoons of vegetable broth or water (note the pasta may get overcooked this way).
Nutrition
Calories: 477kcal | Carbohydrates: 79g | Protein: 21g | Fat: 9g | Fiber: 10g | Sugar: 4g
