Creamy White Bean Pasta Sauce

A rich and creamy vegan alfredo-style pasta sauce made from blended white beans

Course Main Course, sauce

Cuisine American

Keyword creamy white bean sauce, white bean pasta, white bean pasta sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 330kcal

Cook your pasta of choice according to the package directions in salted water. (Reserve 1 cup of the cooking water.)
While your pasta is cooking, peel and dice an onion and mince 3 cloves of garlic. Then sauté them over low heat in 3 tablespoons of olive oil with a sprinkle of salt, pepper, and red pepper flakes until the onions are translucent.
Add the sauteed onion and garlic with a teaspoon of lemon juice to the blender. Then add a can of drained white beans to the blender along with 1/2 cup of the reserved starchy pasta water.
Blend the mixture until very smooth. Add the remaining 1/2 cup of the reserved pasta water and blend again until the mixture is very smooth.
Pour the white bean cream sauce back into the frying pan used to sauté the onions and warm it over low heat. Add salt and pepper to taste if needed.
Toss in the cooked drained pasta and stir to coat the pasta in the sauce. Garnish with fresh parsley and serve hot.

Add a tablespoon of nutritional yeast, or a teaspoon of soy sauce (or Tamari) for extra umami flavor.
Sauté the onion and garlic over low heat to bring out the sweetness of the onion and to ensure you don't burn them.
The sauce will thicken slightly as it cools, so you want it to be fairly thin when it's hot.