30 Minute Meals
Creamy Gluten Free White Bean Pasta
Prep
10 minutes
Cook
15 minutes
Yield
3 -4
I am on a pasta kick – and love nothing more than creating a new pasta recipe. My latest is this creamy gluten-free white bean pasta. It is super easy to make and a great high-protein meal. Not to mention it is cheesy, packed with garlic, and super delicious. You are really going to love this one!
I am on a pasta kick – and love nothing more than creating a new pasta recipe. My latest is this creamy gluten-free white bean pasta. It is super easy to make and a great high-protein meal. Not to mention it is cheesy, packed with garlic, and super delicious. You are really going to love this one!
Why You’ll Love This White Bean Pasta
- Easy: You know how much I love a 30-minute meal. With a prep time of 10 minutes and a cook time of 15 minutes, enjoy this white bean pasta in under 30 minutes.
- Yummy: Who doesn’t love a creamy pasta with fresh ingredients?
- Protein Packed: Adding white beans to this pasta sauce is not only delicious but is packed with protein and filling!
Ingredient Notes
Garlic: You know how much I love garlic – and adding fresh cloves to the oil mixture is the perfect ingredient to bring this creamy white bean pasta recipe to life.
White Beans: I use Jovial Organic Cannellini Beans that are made the traditional way – naturally cooked and soaked. I love using white beans in my recipes as they are a great source of fibre and protein without saturated fats.
How To Make My White Bean Pasta
1. Cook pasta 2 minutes shorter than the package says (since it will finish cooking in the sauce later) and reserve 2 cups pasta water.
2. In a skillet, heat olive oil over medium heat. Once warm, add garlic and sliced shallots, and cook until fragrant and starting to crisp, stirring consistently. Turn off the heat and use a slotted spoon to remove garlic and shallots from the pan to a paper towel-lined plate.
3. Put the pan back on medium-low heat and add the cannellini beans, vegetable stock paste, lemon juice, lemon zest, chilli flakes, salt and pepper, along with 2 cups reserved pasta water. Cook for a few more minutes until the beans are tender. Remove from heat and add to a blender. Blend until smooth.
4. Add sauce back to the pan, on medium-low and stir in the pasta, parmesan cheese, parsley, and basil, gently stirring so the noodles don’t break but are coated with the sauce.
5. Serve the pasta topped with reserved crispy garlic and shallots and more basil or parsley if you desire.
Expert Tips & FAQ for this White Bean Pasta
If you forget to reserve the pasta water, don’t worry – your best bet is to use vegetable broth instead. Looking for more heat? Feel free to add more chilli flakes. Looking for a creamier sauce? Add more cheese! Want to make this a full meal? Pair this white bean pasta with the Quick & Easy Kale Salad Recipe.
Other Recipes You’ll Love
Creamy Vegan White Bean Dip
White Truffle Vanilla Vegan Mac and Cheese
The BEST One-Pot Mushroom Pasta
The Best Garlic + Onion White Wine Pasta Sauce
White Bean Shepherd’s Pie
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Creamy Gluten Free White Bean Pasta
Ingredients
- 340 g Jovial Gluten Free Mafalda Pasta
- 3 tbsp olive oil
- 2 shallots, sliced thin
- 4 garlic cloves, sliced thin
- 2 13oz jars Jovial Organic Cannellini Beans, drained and rinsed
- 1/4 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable stock paste
- zest from one lemon
- juice from one lemon
- 2 cups pasta water
- 1/2 cup shredded parmesan cheese
- 2 tbsp minced fresh parsley
- 1/4 cup chopped fresh basil
Instructions
- Cook pasta 2 minutes shorter than the package says (since it will finish cooking in the sauce leter) and reserve 2 cups pasta water.
- In a skillet, heat olive oil over medium heat. Once warm, add garlic and sliced shallots, cook until fragrant and starting to crisp, stirring fairly consistently. Turn off heat and use a slotted spoon to remove garlic and shallots from the pan to a paper towel lined plate.
- Put the pan back on medium-low heat and add the cannellini beans, vegetable stock paste, lemon juice, lemon zest, chili flakes, salt and pepper along with 2 cups reserved pasta water. Cook for a few more minutes until the beans are tender. Remove from heat and add to a blender. Blend until smooth.
- Add sauce back to the pan, on medium-low and stir in the pasta, parmesan cheese, parsley and basil, gently stirring so the noodles don’t break but are coated with the sauce.
- Serve the pasta topped with reserved crispy garlic and shallots and more basil or parsley if you desire..
Video
Notes
- If you forget to reserve the pasta water, your best bet is to use vegetable broth instead.
- Feel free to add more chili flakes for more heat or more cheese for an even creamier sauce.
- Pair with this Quick & Easy Kale Salad Recipe for a full meal!
