Creamy White Bean Pasta

This creamy white bean pasta is the perfect cozy dinner when you want something comforting, fast, and good for you.

The sauce is made from blended white beans, garlic, and a splash of lemon—it’s silky, protein-packed, and tastes like something you’d get at a nice restaurant.

Best part? You probably already have most of the ingredients in your pantry.

What You’ll Need

8 oz pasta (any shape, I like rigatoni or penne)
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 (15 oz) can white beans, drained and rinsed
1/2 cup vegetable broth
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)

Why I Love This Recipe

I made this creamy white bean pasta one night when I had zero energy to cook and didn’t want to open a can of coconut milk for the tenth time. I had white beans, pasta, and garlic—and that was enough to make magic. The sauce is so smooth, and it honestly shocked me how much it felt like Alfredo, but way lighter.

Pantry staples = no extra grocery trips
It’s packed with plant protein
Super creamy without any dairy
Feels like comfort food but doesn’t weigh you down
Fast—on the table in 25 minutes

Servings: 2 large or 3 moderate
Total time: 25 minutes

Macros (Per Serving – for 3 servings)

Calories: 395
Protein: 16g
Carbs: 58g
Fat: 10g
Fiber: 9g

Why This Recipe Works (Quick Science)

White beans are naturally creamy when blended and full of soluble fiber, which helps create a smooth, rich texture without any cream. Nutritional yeast adds a savory, cheesy flavor thanks to its natural glutamates. The starch from the pasta also helps the sauce cling to every bite.

Common Mistakes

Not blending the sauce long enough—it should be silky
Using too little salt—beans need seasoning
Skipping the sautéed onion—it adds depth to the flavor
Using too much broth—makes the sauce watery

What to Serve With

Garlic bread or a toasted sourdough slice
Simple green salad with lemon vinaigrette
Roasted broccoli or asparagus
A glass of chilled white wine or sparkling water with lemon

FAQ

Can I use another type of bean?
Yes! Cannellini or navy beans work best. Chickpeas aren’t as creamy.

Is this freezer-friendly?
The sauce is, yes. But pasta is best fresh. You can store the sauce separately.

Can I make this gluten-free?
Definitely—just use your favorite gluten-free pasta.

Do I need a blender?
Yes, a blender or food processor is key for a smooth sauce.

Recipe + Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 8 oz rigatoni pasta and cook until al dente, about 10 minutes. Drain and set aside.

Step 2: Sauté Onion and Garlic

In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 small diced onion and sauté for 4–5 minutes until soft and translucent. Add 3 minced garlic cloves and cook for 1 more minute.

Step 3: Blend the Sauce

Add the sautéed onion and garlic to a blender along with:

1 can (15 oz) white beans (drained and rinsed)
1/2 cup vegetable broth
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
Blend until smooth and creamy.

Step 4: Combine Sauce and Pasta

Pour the blended sauce into the same skillet over low heat. Add cooked pasta and stir until fully coated and heated through, about 2–3 minutes.

Step 5: Serve

Spoon the pasta into bowls. Garnish with chopped fresh parsley and extra black pepper. Add a lemon wedge on the side if you like.

Final Thoughts

This creamy white bean pasta is proof you don’t need fancy ingredients to make something that feels special. It’s comforting, budget-friendly, and honestly just hits the spot when you want something satisfying without the heaviness. Save this one for your next easy weeknight dinner—you’ll be glad you did.