Description
A creamy white bean sauce blended with garlic, lemon, and olive oil, perfect for pasta.
Ingredients
Scale
- 1 (15-ounce) can white beans, such as cannellini or navy, drained and rinsed
- 2 cloves garlic, peeled and roughly chopped
- 1 cup low-sodium vegetable broth, plus extra as needed for thinning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1/4 cup fresh basil or parsley, plus more for garnish
- 12 ounces dried pasta of your choice (spaghetti, penne, or orecchiette), cooked according to package directions
- Optional: 1/4 cup grated Parmesan or nutritional yeast for vegan option
Instructions
- In a blender or food processor, combine the drained white beans, garlic, vegetable broth, olive oil, lemon juice, salt, pepper, and herbs, then blend until smooth and creamy.
- Taste and adjust seasoning, adding more lemon for brightness or more broth to thin as needed, then briefly blend again.
- In a large pot over medium-low heat, add the blended sauce and warm it gently, stirring often, for about 3 to 5 minutes.
- Add the cooked, drained pasta to the pot with the sauce, tossing vigorously to coat and adding extra broth if the sauce needs loosening.
- Serve immediately topped with fresh herbs and optional Parmesan or nutritional yeast, drizzled with olive oil or a squeeze of lemon if desired.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. Freeze the sauce separately for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg