White Bean Alfredo Sauce with Lentil Pasta Recipe

Introduction

This White Bean Alfredo Sauce is a creamy, dairy-free twist on the classic Italian favorite. Packed with protein-rich white beans and brightened with lemon juice, it creates a luscious sauce perfect for coating your favorite pasta. It’s easy to make and wonderfully satisfying for a weeknight meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup chopped shallot (about 3-4 shallots)
• 1 tablespoon minced garlic (about 3 cloves)
• ¼-½ cup vegetable broth
• 1 (15 ounce) can white beans (drained, such as great northern, navy, or cannellini)
• 3 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• Salt & pepper to taste (about ½ teaspoon of each)
• 8 ounces red lentil spaghetti (or pasta of choice)

Instructions

1. Step 1: In a medium pot, warm the olive oil over medium heat. Add the chopped shallot and cook until soft, about 3-5 minutes. Stir in the minced garlic, then remove the pot from heat. Let the garlic soften as the pot cools, stirring occasionally.
2. Step 2: Transfer the cooked shallot and garlic to a blender. Add the drained white beans, ¼ cup vegetable broth, lemon juice, and nutritional yeast. Blend until smooth and creamy. If the sauce is too thick, add more broth a little at a time until it reaches a thick but pourable consistency. Season with salt and pepper to taste.
3. Step 3: Bring a large pot of water to a boil and cook pasta according to package instructions. Drain the pasta quickly and return it to the pot, leaving a small amount of pasta water to remain. The residual starch will help the sauce cling to the pasta.
4. Step 4: Pour the white bean Alfredo sauce over the pasta in the pot. Stir well to coat the noodles evenly. Serve warm and enjoy.

Tips & Variations

• Use homemade vegetable broth or low-sodium store-bought broth to control the saltiness.
• Swap the shallots with yellow onions if needed, but reduce the quantity to avoid overpowering the sauce.
• Try adding fresh herbs like basil or parsley for extra flavor.
• For a nuttier taste, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the sauce if it thickens. It’s best to store the sauce separate from the pasta for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this sauce?

Yes, cannellini, navy, or great northern beans work best for a creamy texture, but you can experiment with other white beans. Avoid beans with a strong flavor that might overpower the sauce.

Is this sauce suitable for vegans?

Absolutely. This recipe uses nutritional yeast for a cheesy flavor instead of dairy, making it a perfect vegan Alfredo alternative.

White Bean Alfredo Sauce with Lentil Pasta Recipe

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★★★★★

4.7 from 63 reviews

This creamy White Bean Alfredo Sauce is a delicious and healthier alternative to traditional Alfredo, made with white beans, nutritional yeast, and fresh lemon juice. Perfectly paired with red lentil spaghetti, it offers a nutritious, plant-based twist that’s both satisfying and easy to prepare.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup chopped shallot (about 3–4 shallots)
• 1 tablespoon minced garlic (about 3 garlic cloves)
• ¼–½ cup vegetable broth
• 15 ounce can white beans, drained (such as great northern, navy, or cannellini)
• 3 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• Salt & pepper, to taste (about ½ teaspoon each)

Pasta

• 8 ounces red lentil spaghetti (or pasta of choice)

Instructions

1. Sauté shallots: Heat 2 tablespoons of extra virgin olive oil in a medium-sized pot over medium heat. Add the chopped shallots and cook for a few minutes until they become soft and translucent.
2. Add garlic and remove from heat: Stir in the minced garlic, then immediately remove the pot from heat. Allow the garlic to gently cook and infuse while stirring intermittently as the pot cools.
3. Prepare the sauce in blender: Transfer the drained white beans, cooked shallot and garlic mixture, ¼ cup of vegetable broth, lemon juice, and nutritional yeast into a blender. Blend until the mixture is smooth and creamy.
4. Adjust sauce consistency and seasoning: If the sauce is too thick, gradually add the remaining vegetable broth until it reaches a thick but pourable texture. Taste and season with salt and pepper as desired.
5. Cook pasta: In the same pot, bring water to a boil and cook the red lentil spaghetti according to the package instructions.
6. Mix pasta and sauce: Drain the cooked pasta quickly, leaving a small amount of pasta water in the pot. Return pasta to the pot with the reserved water, then add the white bean Alfredo sauce and stir well to coat all the noodles evenly.
7. Serve: Serve the pasta warm and enjoy your creamy, protein-rich white bean Alfredo dish.

Notes

• Using red lentil spaghetti adds extra protein and fiber to the dish.
• Vegetable broth can be adjusted or substituted with water for a lighter sauce.
• Nutritional yeast provides a cheesy flavor but can be omitted or replaced with vegan Parmesan if preferred.
• This sauce works well with other types of pasta, including gluten-free varieties.
• To make it spicier, add crushed red pepper flakes when sautéing shallots.
• Leftover sauce can be stored in an airtight container in the fridge for up to 3 days.

Keywords: white bean alfredo sauce, vegan alfredo, healthy pasta sauce, white bean sauce, plant-based alfredo, red lentil pasta recipe, dairy-free alfredo, easy vegan sauce