White Bean Alfredo Sauce
Made with simple pantry ingredients, this creamy alfredo sauce comes together is less than 20 minutes!
Servings: 4
Calories: 367kcal
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup chopped shallot about 3-4 shallots, depending on size
- 1 tablespoon minced garlic about 3 garlic cloves, depending on size
- 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 (I like about ½ teaspoon of each)
- 8 ounces red lentil spaghetti or pasta of choice
Instructions
- In a medium size pot, warm the olive oil over medium heat. Add the shallot and cook for a few minutes, until soft. Add the garlic then remove the pot from heat. Allow the garlic to cook, stirring intermittently, as the pot cools.
- To the blender, add the drained beans, cooked shallot/garlic, ¼ cup of broth, lemon juice, and nutritional yeast. Blend until smooth and creamy. *The texture should be thick but easily pourable. If it's too thick, add remaining broth until desired texture is achieved.* Taste test and add salt & pepper as desired.
- In the same pot, bring water to a boil and cook pasta as directed on package. Strain cooked pasta for just a second then immediately return to the pot so that there is a trace amount of pasta water left. The starches in the remaining cooking water will create an even creamer sauce. Add the sauce to the pot with the cooked pasta and stir until evenly coated. Serve warm and enjoy!
Notes
leftovers can be stored in an airtight container in the refrigerator for up to 1 week
Nutrition
Calories: 367kcal | Carbohydrates: 58g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 124mg | Potassium: 577mg | Fiber: 14g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 9mg