Description
This Simple Creamy White Bean and Lemon Pasta is a comforting yet refreshing dish that combines silky pureed white beans with zesty lemon for a luscious, dairy-free sauce. Perfect for quick weeknight dinners, it’s light, flavorful, and satisfying.
Ingredients
- Pasta: 12 oz spaghetti or linguine
- White Beans: 1 can (15 oz) cannellini beans, drained and rinsed
- Garlic: 3 cloves, minced
- Olive Oil: 3 tbsp
- Lemon Juice: Juice of 1 large lemon
- Lemon Zest: 1 tsp
- Vegetable Broth: 1/2 cup
- Nutritional Yeast or Parmesan (optional): 2 tbsp
- Salt and Pepper: To taste
- Fresh Parsley: 2 tbsp, chopped (for garnish)
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta and prepare your blender or food processor.
- Combine Ingredients: In the blender, add white beans, garlic, olive oil, lemon juice, zest, and vegetable broth. Blend until smooth and creamy.
- Prepare Your Cooking Vessel: Heat a large skillet over medium heat and pour in the bean mixture. Warm gently while stirring.
- Assemble the Dish: Cook the pasta until al dente, reserve 1 cup of the pasta water, then drain the rest.
- Cook to Perfection: Toss the pasta into the skillet with the sauce, adding pasta water gradually until it reaches a creamy consistency.
- Finishing Touches: Stir in nutritional yeast or Parmesan, season with salt and pepper, and drizzle with olive oil.
- Serve and Enjoy: Garnish with chopped parsley and lemon zest. Serve immediately while warm and glossy.
Notes
- Reserve pasta water for a silky sauce finish.
- Use fresh lemon juice for the brightest flavor.
- Add spinach or kale for extra nutrients and color.
- Store leftovers for up to 4 days in the fridge and reheat with a splash of water or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg