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This Creamy White Bean & Rosemary Pasta is one of those recipes that proves comfort food doesn’t have to be complicated. Silky cashew cream, tender cannellini beans, and fresh rosemary come together to create a rich, satisfying sauce that doesn’t feel heavy.
The best part? It’s ready in about 30 minutes, so you can have a restaurant-quality dish on an ordinary weeknight. The technique is simple: sauté some shallots and garlic with fresh rosemary, simmer everything with the beans and cashew cream, then mash some of the beans right in the pot to create that creamy, clingy sauce. Toss it with pasta, top with vegan parmesan, and you’ve got a dish that feels elegant but requires minimal effort.
Why You’ll Love This Creamy White Bean & Rosemary Pasta Recipe
- Ultra-creamy without dairy. Cashew cream and partially mashed beans create a silky, luxurious sauce that coats every piece of pasta.
- Fresh rosemary makes it special. Whole rosemary sprigs infuse the sauce with aromatic, piney flavor that feels elegant and restaurant-worthy.
- Simple pantry ingredients. Cannellini beans, vegetable broth, and cashews come together to create something that tastes way more complex than the ingredient list suggests.
- Ready in 30 minutes. Quick enough for a weeknight dinner.
Ingredients You’ll Need
For the Cashew Cream:
- Raw cashews – Soaked until soft, then blended into a silky and rich cream.
- Water – Blended with cashews.
For the Pasta:
- Pasta of choice – Cavatappi (corkscrew), campanelle, or gemelli work great.
- Olive oil – For sautéing the aromatics.
- Shallot – Finely diced for a sweet, delicate onion flavor.
- Garlic – Fresh minced garlic adds aromatic depth.
- Fresh rosemary: Whole sprigs infuse the sauce, and one is reserved for garnish.
- Red pepper flakes – Optional; adds subtle heat.
- Cannellini beans – Provide protein, creaminess, and body. Some get mashed into the sauce.
- Vegetable broth – Adds savory depth and helps create the right sauce consistency.
- Vegan parmesan – Adds saltiness, umami, and depth.
- Nutritional yeast – Enhances the cheesy, savory flavor.
- Fresh lemon juice – Brightens all the flavors at the end.
- Fresh parsley – Chopped for garnish and a pop of color.
Equipment Needed
- Small bowl (for soaking cashews)
- Large pot (for pasta)
- High-speed blender (for cashew cream)
- Large skillet or pot
- Potato masher or wooden spoon
- Tongs
Tips for the Best Results
- Don’t skip soaking the cashews. Hot water speeds soaking to 20 minutes. For the smoothest cream, soak overnight or use a high-speed blender like a Vitamix.
- Use whole rosemary sprigs. Adding whole sprigs infuses flavor without leaving bits of rosemary throughout the dish. Remove them before serving.
- Partially mash the beans. Mashing about a third of the beans creates creaminess while retaining the texture of the whole beans.
- Reserve pasta water. The starchy water helps the sauce coat the pasta and brings everything together.
- Adjust consistency as needed. Add pasta water gradually until the sauce is creamy and clings to the pasta without being too thick or too thin.
Serving Suggestions
- Classic presentation – Serve in shallow bowls with fresh rosemary, parsley, and shaved vegan parmesan.
- With crusty bread – Perfect for soaking up any extra sauce.
- Add protein – Top with crispy tofu, or our Italian Tempeh for extra heartiness.
- Simple side salad: A crisp arugula or mixed-greens salad with Italian dressing balances the richness.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat. Add vegetable broth or pasta water to restore creaminess as the sauce thickens while sitting.
- Freezer: The sauce freezes well for up to 3 months. Cook fresh pasta just before serving.
Recipe FAQs
Cannellini beans are ideal for their creamy texture, but great northern beans or navy beans work well too. Chickpeas will significantly change the texture and flavor, so they’re not recommended.
Replace the cashew cream with blended silken tofu (14 oz silken tofu + 2-3 tablespoons non-dairy milk) or use a store-bought vegan cream.
Fresh rosemary really makes this dish special, but you can use 1 teaspoon of dried rosemary in a pinch. Add it with the garlic rather than as whole sprigs.
Yes! Any short pasta that can catch sauce works.
Too thick: Add pasta water or vegetable broth a little at a time until you reach the desired consistency. Too thin: Simmer uncovered for a few more minutes to reduce and thicken.
If you make this Creamy White Bean & Rosemary Pasta, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
More Pasta Recipes You May Enjoy:
Creamy White Bean and Rosemary Pasta
- Total Time: 40 minutes
- Yield: 4–6 Servings 1x
- Diet: Vegan
Description
This creamy white bean and rosemary pasta is rich, comforting, and ready in 30 minutes. Cashew cream and mashed cannellini beans create an ultra-silky sauce with fresh rosemary and vegan parmesan.
Ingredients
For the Cashew Cream:
- ¾ cup raw cashews
- ¾ cup water
- Hot water, for soaking
For the Pasta:
- 1 lb pasta (cavatappi, campanelle, or gemelli)
- 3 tablespoons olive oil
- 1 medium shallot, finely diced
- 4 cloves garlic, minced
- 3–4 sprigs fresh rosemary (2-3 for cooking, 1 for garnish)
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1½ cups vegetable broth
- ½ cup vegan parmesan, plus more for serving
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- ½ cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Instructions
Make the Cashew Cream:
- Soak cashews. Place the cashews in a small bowl and pour enough boiling water over them to cover. Let it soak for at least 20 minutes while you prepare the rest of the dish.
Make the Pasta:
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Set aside.
- Blend the cashews. Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
- Sauté aromatics. Heat olive oil in a large skillet or pot over medium heat. Add the shallot and sauté for 3-4 minutes until softened. Add the garlic, 2-3 sprigs of rosemary (whole), and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Add beans and liquid. Add the cannellini beans, vegetable broth, and cashew cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Remove rosemary and blend partially. Remove the whole rosemary sprigs and discard. Using a potato masher or the back of a wooden spoon, roughly mash about ⅓ of the beans against the side of the pot. This creates creaminess while keeping some beans whole for texture.
- Add cheese and seasoning. Stir in the vegan parmesan, nutritional yeast, and lemon juice. Season generously with salt and black pepper. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Combine with pasta. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to reach the desired consistency. The sauce should be creamy and coat the pasta beautifully.
- Serve. Divide among bowls and garnish with fresh rosemary leaves, chopped parsley, and extra vegan parmesan. Serve immediately.
Notes
- Cashew cream: For the smoothest cream, soak cashews overnight or use a high-speed blender like a Vitamix.
- Pasta shapes: Campanelle (little bells), cavatappi (corkscrew), or gemelli (twins) all look beautiful and hold the creamy sauce well.
- Storage: Refrigerate up to 4 days. Add broth when reheating to restore creaminess.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Pasta
- Method: Blender and Stovetop
