Discover a delightful twist on a beloved classic with our White Bean Alfredo Pasta. This creamy, luscious dish combines the hearty goodness of white beans with the rich, velvety texture of traditional Alfredo sauce, offering a nutritious and satisfying meal that's both indulgent and wholesome. Perfect for those seeking a plant-based alternative or simply wanting to explore new culinary horizons, this recipe brings together garlic, lemon, and nutritional yeast to create a flavor profile that’s both familiar and exciting. Whether you’re catering to dietary preferences or looking to add a touch of healthy elegance to your dinner table, White Bean Alfredo Pasta is sure to become a favorite in your recipe repertoire.
Ingredients:
¼ cup extra virgin olive oil
2 tbsp garlic, sliced
1 15-ounce can white beans, canned, drained, rinsed
1 oz. potato, russet, peeled, sliced
½ cup water or white vegetable stock
6 tbsp nutritional yeast
1 tbsp lemon juice
1 lb pasta
1 tbsp basil, chopped
1 cup peas, blanched
Instructions:
Heat a saucepot over medium low heat. Add the extra virgin olive oil and garlic. Cook over low heat until the garlic is translucent, soft and just starting to brown. Add the beans and potatoes, cook for 10 – 15 minutes or until the potatoes are cooked through and tender.
Blend the bean mixture until smooth. Add the nutritional yeast and lemon juice. Blend until smooth. Adjust seasoning with salt and pepper. Adjust consistency with water if needed.
Meanwhile, cook the pasta in a pot of boiling lightly salted water according to the manufacturer’s instructions.
Drain the pasta well. Toss with the sauce and basil. Adjust consistency with pasta water.
Place the pasta in a bowl and garnish.
Enjoy!
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(Inspired by https://beaninstitute.com/recipes/)
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