White Bean Pasta Sauce

Large white bowl filled with vegan white bean pasta.

White bean pasta sauce is a silky smooth, creamy sauce made from white beans! This healthy dairy free white bean alfredo is perfect on pasta, veggies, over gnocchi, in lasagna or even as the base of a white pizza. This vegan white bean sauce is so easy to make, packed with flavor and is so filling thanks to the protein and fiber from the beans. Naturally gluten free, dairy free and vegan!

Course dinner

Cuisine Italian

Keyword vegan white bean pasta, vegan white bean sauce, white bean alfredo, white bean pasta sauce

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 477kcal

Author Samantha Rowland

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 tbsp olive oil (or avocado oil)
2 tsp sea salt
1 tsp garlic powder
1 tsp 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.
When the water is boiling, add the pasta and cook the pasta2-3 minutes less than the box indicates (this allows the pasta to cook with the sauce some after draining).
Chop the broccoli florets into small bites size pieces.
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.
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

Be sure to get some of the cooking liquid from the pasta before draining the pasta. This will help create a thick and creamy sauce that sticks to the noodles.
If you are using a bullet style blender, cut the ingredients for the sauce in half and blend in batches or you won't get a smooth consistency.
If you don't have a blender, you can blend the sauce using an immersion blender or the food processor. Reduce some of the liquid in the food processor and stir it in after everything is smooth to ensure that it doesn't come out of the sides of the food processor.
Salt the pasta water before cooking. I usually include a large pinch (about a tablespoon) right as the water comes up to a boil before adding the pasta.
Cook the broccoli with the pasta to save time and not have to dirty another pan.
Cook the pasta for 3 minutes less than the minimum cooking time indicated on the box. This allows the pasta to cook more with the sauce and ensures it doesn't overcook.
Short on time? Skip sautéing the onions and garlic and instead use 2 tablespoon dried minced onions and 1 tablespoon dried garlic granules. These are packed with flavor and are a great alternative to cooking with fresh if you don’t have time or don’t have fresh on hand.

Other additions

Veggies: Tomatoes, zucchini, asparagus, cauliflower, mushrooms, roasted red peppers, spinach, kale, green beans. Note that some may be better sauteed on their own then added to the pasta like mushrooms, zucchini, yellow squash, or brussel sprouts, where some can be boiled with the pasta like cauliflower, green beans, or asparagus. You can add the tomatoes, spinach, or kale right to the sauce while it’s warming up in the pot with the pasta at the end.
Spice: Add crushed red pepper flakes
Creaminess: If you want this to be even creamier and smoother, add 1/4 cup of raw cashews soaked in hot water for 5 minutes then drained to the blender with the rest of the sauce ingredients.
Different flavor: Add sundried tomatoes in oil (1/4 cup) or pesto (1/4 cup) to the pasta sauce or add the zest and juice of 1 lemon.
Protein: Add italian chicken, italian chicken sausage, shrimp, tofu

Storing leftovers

Fridge: Store leftover white bean pasta 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