If you're looking for a fat-free pasta sauce, that's NOT tomato based, look no further. This Creamy White Bean Pasta is the perfect choice.
This recipe was actually a mistake.
I was GOING to redo my Sweet Potato Fries recipe and so I pre-made this Fat-Free Aioli Sauce. Then....I overcooked my sweet potatoes, they ended up sticking to my air fryer basket, and the entire recipe makeover became a disaster.
Now what? I still needed a recipe for this weekend, and I still needed dinner!
So I made some brown-rice pasta, added some broccoli, cauliflower, cherry tomatoes and my aioli as a pasta sauce....dinner was saved!
I love it when happy accidents happen because guys, this was GOOD.
It's fat free, something different from the traditional Marinara Sauce, and we get those extra nutrient-rich helpings of cauliflower, broccoli, and beans.
Did I mention there's cauliflower in the sauce too? This was the sauce I used in my Sweet Potato Fries Recipe and I wanted a way to make it creamy without adding cashews. Of course you can ADD cashews too if you want for some extra creaminess... but it's perfectly fine without them.
If the horseradish throws you off while making the sauce (it WAS going to be an aioli remember), just leave it out - but it does add a nice tang.
Creamy White Bean Pasta
Let's start with the sauce.
Any kind of riced cauliflower can be used, so just added 1 cup to a saucepan with ½ cup of water to start softening it up.
I am using minced garlic from a jar (our garlic supply is really bad right now), so I added a couple of teaspoons to the mix. I like garlic, and wanted a garlic-y flavor. If you're not a fan - adjust accordingly.
After a few minutes when the cauliflower is starting to soften up, add a 15 oz can of drained and rinsed white beans. The label on my can simply says WHITE BEANS but I believe they are navy beans. Stir well and let that simmer for a few minutes while we prepare the blender.
To your blender, add all the remaining sauce ingredients listed in the recipe box below. As I said earlier, if you are not a horseradish fan, leave it out.
Puree until smooth and set aside.
Now we just cook your favorite pasta - I used a 12 oz box of Jovial organic brown rice fusilli, but you can use whatever you have on hand.
Cook the pasta according to the package directions. Meanwhile I microwaved/steamed a 10oz bag of Steamfresh Cauliflower & Broccoli and sliced a handful of cherry tomatoes.
Drain your pasta when it is finished, add your steamed veggies, and stir in your sauce. Use as much or as little as you like. Fold in your tomatoes and dinner is ready.
I just want to point out that leftovers will keep in the fridge for a few days, but the gluten-free pastas do tend to absorb all the sauce overnight so if it seems a little dry the next day, that's why.
That was my dinner. Both my wife and I loved it, so if you make it too - I hope you leave a comment and let me know what you think.
Stay safe and stay kind everyone. It's a weird world out there today. I'll see you next week.
Creamy White Bean Pasta
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Pasta
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Vegan
Description
If you're looking for a fat-free pasta sauce, that's NOT tomato based, look no further. This Creamy White Bean Pasta is the perfect choice.
Ingredients
- 12 oz box fusilli pasta
- 10 oz bag frozen broccoli & cauliflower
- 5-10 cherry tomatoes
- Sauce
- 1 cup riced cauliflower
- ½ cup water
- 2 tsp minced garlic
- 15 oz can white beans
- 1 Tbs nutritional yeast
- 1 Tbs lemon juice
- 2 tsp prepared horseradish (optional)
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- dash of hot sauce
- ½ cup unsweetened almond milk
Instructions
- In a small pan, add riced cauliflower and water and simmer 1-2 minutes
- Add garlic and stir.
- Drain and rinse beans and add to mix. Simmer 3-5 minutes until cauliflower softens.
- Meanwhile add remaining sauce ingredients (except milk) to blender
- Add bean/cauliflower mixture and blend, adding almond milk to get desired consistency
- Puree until smooth
- Prepare pasta according to directions
- Microwave broccoli/cauliflower according to directions
- Slice cherry tomatoes in half
- Drain pasta and add veggies, tomatoes, and sauce - stir to combine
- Serve
Connie G Staggs
If I ever decide to try anything besides the best vegan chili ever, I'll try this. So far, though, this chili is so good I can't even imagine needing another recipe. Oh, and I made your biscuits again tonight. I made them with oat milk, since I was too lazy to wait for the almonds to soak so I could have almond milk. I used the cheese sauce which has been in my refrigerator for 1 month and 3 days. (Don't judge me!) I've decided to use the oat milk going forward because when there are almonds in the house, I'll eat them constantly until gone. But . . . oh, man . . .. .your biscuits are fantastic. They taste like my Mama's did, and she used lard. These don't have the oily mouth feel like hers did, but they do otherwise taste like hers. I owe you big time for the biscuits and chili.
Peggy
Is there a substitution for the riced cauliflower?
Jay
I used Buckwheat pasta and added mushrooms too, delicious but that’s what I always get when i make one of your recipes. Thanks Chuck ??
Haila
Your recipes are amazing. Brand New Vegan is my go to source when I’m out of ideas for dinner or to use up something in my refrigerator or pantry. I had some horseradish to use up and you did not fail me. I’ll be making this again in the near future as everyone was disappointed there were no leftovers.
Heather Vseer
Can you make this without the nutritional yeast? What is that for?
Daniel Perkins
OMG! Looks really delicious. Will definitely try out.
Mary Bastien
Excellent
Rachel
What is the nutrition information.
Peggy
Is there a substitute for the cauliflower?