White Bean Alfredo
White Bean Alfredo
Ingredients
For the White Bean Alfredo Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 onion, medium, finely minced
- 1/2 teaspoon kosher salt
- 2 garlic cloves, to 3, minced
- 1 can white beans, 15-ounce, drained (Navy beans, Cannellini, Great Northern, or Butter beans)
- 1 cup vegetable stock
- 1 teaspoon lemon juice
- 5 ounces Parmesan cheese, freshly grated (about 1 cup grated)
- 2 teaspoons mushroom broth powder
- black pepper, freshly ground, to taste
- 1 pinch red pepper flakes, optional
- salt, additional, to taste
For Serving
- high protein pasta, your favorite
- parsley, minced, for garnish (optional)
- Parmesan cheese, additional, for garnish (optional)
Instructions
- 1
In a medium saucepan over medium heat, add the olive oil. Once heated, add the minced onion and 1/2 teaspoon kosher salt. Cook for 3 to 5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and continue cooking for another 2 to 3 minutes, until fragrant and soft. Light color is fine, but avoid browning.
⏱️ 8 min
- 2
Add the drained white beans, vegetable stock, mushroom broth powder, and lemon juice to the saucepan. Bring to a gentle simmer and cook for 5 minutes to heat the beans through and allow the flavors to meld.
⏱️ 5 min
- 3
Carefully transfer the mixture to a blender. Add the grated Parmesan cheese and blend until completely smooth, about 1 to 2 minutes.
⏱️ 2 min
- 4
Pour the blended sauce back into the saucepan over low heat. Add the freshly ground black pepper and optional red pepper flakes. Stir to combine and gently warm through.
⏱️ 3 min
- 5
Taste the sauce and adjust seasoning as needed with additional salt. The sauce will continue to thicken as it sits. Use reserved pasta water (from cooking your pasta) or additional vegetable stock to loosen the sauce to your desired consistency.
⏱️ 2 min
- 6
Toss the sauce with your favorite cooked pasta. Finish with minced parsley and additional Parmesan cheese, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Bean Alfredo
For the White Bean Alfredo Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 onion, medium, finely minced
- 1/2 teaspoon kosher salt
- 2 garlic cloves, to 3, minced
- 1 can white beans, 15-ounce, drained (Navy beans, Cannellini, Great Northern, or Butter beans)
- 1 cup vegetable stock
- 1 teaspoon lemon juice
- 5 ounces Parmesan cheese, freshly grated (about 1 cup grated)
- 2 teaspoons mushroom broth powder
- black pepper, freshly ground, to taste
- 1 pinch red pepper flakes, optional
- salt, additional, to taste
For Serving
- high protein pasta, your favorite
- parsley, minced, for garnish (optional)
- Parmesan cheese, additional, for garnish (optional)
Instructions
- 1
In a medium saucepan over medium heat, add the olive oil. Once heated, add the minced onion and 1/2 teaspoon kosher salt. Cook for 3 to 5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and continue cooking for another 2 to 3 minutes, until fragrant and soft. Light color is fine, but avoid browning.
⏱️ 8 min - 2
Add the drained white beans, vegetable stock, mushroom broth powder, and lemon juice to the saucepan. Bring to a gentle simmer and cook for 5 minutes to heat the beans through and allow the flavors to meld.
⏱️ 5 min - 3
Carefully transfer the mixture to a blender. Add the grated Parmesan cheese and blend until completely smooth, about 1 to 2 minutes.
⏱️ 2 min - 4
Pour the blended sauce back into the saucepan over low heat. Add the freshly ground black pepper and optional red pepper flakes. Stir to combine and gently warm through.
⏱️ 3 min - 5
Taste the sauce and adjust seasoning as needed with additional salt. The sauce will continue to thicken as it sits. Use reserved pasta water (from cooking your pasta) or additional vegetable stock to loosen the sauce to your desired consistency.
⏱️ 2 min - 6
Toss the sauce with your favorite cooked pasta. Finish with minced parsley and additional Parmesan cheese, if desired, before serving.
⏱️ 2 min