Description
This creamy White Bean & Cauliflower Alfredo is a wholesome twist on a classic pasta dish, blending soft cauliflower and smooth cannellini beans into a velvety, garlic-infused sauce that’s comforting and nourishing.
Ingredients
Scale
- 3 cups cauliflower florets, steamed until soft
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 garlic cloves, sautéed or raw
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3/4 cup vegetable broth, plus more as needed
- Salt and pepper to taste
- 12 ounces pasta of choice (like fettuccine or penne)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
- Steam cauliflower florets until very tender.
- In a blender, combine steamed cauliflower, white beans, garlic, nutritional yeast, olive oil, lemon juice, and vegetable broth. Blend until very smooth.
- Transfer the sauce to a large pan and heat over medium until warmed through.
- Add the cooked pasta and toss to coat. Use reserved pasta water to adjust consistency if needed.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve warm.
Notes
- Use roasted garlic for a deeper flavor.
- The sauce can be made ahead and stored for up to 4 days.
- Add sautéed mushrooms or spinach for extra texture and nutrients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Blending and Boiling
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 0mg
Keywords: white bean alfredo, cauliflower alfredo, vegan pasta, creamy vegan sauce, healthy alfredo