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A simple and delicious Creamy White Bean Pasta made with just five ingredients. A velvety, garlicky, easy peasy entree ready in as little as 15 minutes.
This Creamy White Bean pasta is perfect for when you’re short on time or if you’re looking for an easy recipe to use for meal prep. It’s also healthy and full of flavor. If you’d like to make it gluten-free, just use your favorite gf noodle variety.
This week we are cooking up several easy to prepare 5-ingredient meals that can be made in 15 minutes or less. Since we know you lead a busy life, it’s important to have delicious and simple meals ready to go after a long day.
Since we love making different pasta dishes, we couldn’t resist putting a fresh spin on this creamy recipe. If we can be honest, we think you’re going to love this one! All you need is your favorite pasta, white beans, garlic, vegetable broth, and nutritional yeast.
Another thing we love about this Creamy White Bean Pasta is that it can be customized to your liking. Have some veggies on hand that you want to add in? Go for it! It goes great with broccoli, sun dried tomatoes, mushrooms, and the list goes on.
We have some more 15-minute 5-ingredient recipes coming your way through the week so make sure to come back for them.
If you want some more pasta dishes, we have plenty! You can check out:
- One Pot Taco Peanut
- Easy Avocado Pesto Pasta
- Instant Pot Pizza Pasta
- One Pot Hummus Pasta
- Street Corn Pasta Salad
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Creamy White Bean Pasta (Vegan + 5-Ingredients)
- Total Time: 15 minutes
- Yield: 8 servings
Description
A simple and delicious Creamy White Bean Pasta made with just five ingredients. It’s creamy, loaded with garlic, and ready in as little as 15 minutes.
Ingredients
- 16 oz. gluten-free pasta (or pasta of choice)
- 2 (15.5 oz.) cans white beans, drained and rinsed
- 1 1/4 cup warm vegetable broth, or as needed to blend
- 3/4 cup nutritional yeast
- 2 cloves fresh garlic or 1 teaspoon garlic powder* (see notes)
- Salt and pepper, to taste
- 1/16 teaspoon nutmeg (optional)
Instructions
- Prepare the pasta according to the package directions.
- 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
- If you would like for the garlic in this recipe to be less intense, opt for garlic powder instead of fresh garlic.
- Prep Time: 4 minutes
- Cook Time: 11 minutes
- Category: Entree, Pasta
- Method: Blender
- Cuisine: Vegan, Gluten-free
Keywords: Vegan, Gluten-free, White Bean, 5-ingredient, Entree, Pasta
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This was incredible ! I made a few substitutions :
Only 1 can of beans ( what I had on hand )
Better than bullion *chicken* flavor for the stock
Roasted 1 zuchini with olive oil to throw in the blender for more veggies (toddler)
★★★★★
This is a great easy recipe!
It’s a perfect pantry recipe when you’re low on fresh ingredients too
If you add some tomato sauce and pasta water at the end it tastes like vodka sauce
I halved the recipe and it made more than enough
I used 1 can of cannellini beans and no stock – just enough water to get the blender going
I also added some cashew to the blender w/ the beans
I used garlic powder and dry basil
After I cooked the pasta al dente I added it to a pan w/ pasta water, the bean sauce, and a little tomato sauce
I tooked w/ vegan parmesan
So good!
★★★★★
Best “cheese” type sauce ever! Excellent recipe!
★★★★★
I made this for my dinner tonight. Absolutely loved it! Thank you
Looks delicious! What high speed blender do you use? Thank you!
Vitamix! 🙂
Great recipes, but your links at the bottom are… confused. Street Corn link goes to the hummus, and the taco peanut should maybe be taco pasta? And is it street corn or sweet corn? I don’t mean to be a jerk, but if it was my site I’d want to know.
Thank you for sharing!! I have no idea how that happened but we will look into it
Could you please tell me which brand of nutritional yeast you use?
Yes! We use Bragg’s 🙂
I love this! Definitely going to make this soon!
I made this today for lunch as I am always looking for something easy and simple due to time restrictions. I was pleasantly surprised that it was oddly good LOL Thank you for sharing these delicious recipes. I look forward to trying more in the future. Wishing you many more blessings and much success!
★★★★
How long will this keep in the fridge?
This is best served fresh but can keep in the fridge for 5-7 days. Just keep in mind that the pasta will absorb the sauce as it sits!