Description
This Simple White Bean Pasta is a comforting pasta dish made with just 5 simple pantry staples. Velvety, garlicky, and as easy as it gets!
Ingredients
- 16-ounces pasta of choice
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 1/4 cups warm vegetable broth, or as needed to blend
- 1/2–1/4 cup reserved pasta water
- 3/4 cup nutritional yeast
- 2 cloves fresh garlic or 1 teaspoon garlic powder* (see notes)
- Salt and pepper, to taste
- Optional: 1/16 teaspoon nutmeg
Equipment
- Large soup pot
- Colander or fine mesh sieve
- High-speed blender
- Spatula or wooden spoon
Instructions
- Prepare the pasta according to the package directions. Before draining reserve 1/2 cup of the water from the cooked pasta.
- In the meantime, prepare the sauce. In a high speed blender, add the white beans, vegetable broth, nutritional yeast and garlic along with the nutmeg if using. Blend everything together until smooth. Season with salt and pepper to taste.
- Once the pasta has cooked, drain it and add it back into the pot. Pour the sauce over the pasta and mix until well combined. Serve warm with your favorite toppings. We like to use cherry tomatoes, sprouts and/or fresh herbs.
Notes
- Garlic: If you would like the garlic in this recipe to be less intense, opt for garlic powder instead of fresh garlic.
- Storage: Store in an airtight container for 5-7 days in the fridge.
- Meal Prep: We recommend keeping the cooked pasta/veggies and white bean sauce in separate containers. Then, heat separately and toss to combine just before serving. This will help prevent the pasta from absorbing the creamy sauce as it sits.
- Prep Time: 4 minutes
- Cook Time: 11 minutes
- Category: Entree, Pasta
- Method: Blender
