Ingredients
1 (16 oz) package pasta
1 (15.5 oz) can white beans, drained (about 1 1/2 cups)
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons lemon juice
1 cup reserved pasta water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped parsley
Instructions
- Cook pasta according to package directions in salted water, reserving 1 cup of pasta water before draining.
- Peel and dice the onion, then mince the garlic. In a frying pan, sauté onion and garlic with olive oil, salt, black pepper, and red pepper flakes over low heat until onions are translucent.
- Transfer the sautéed onion and garlic to a blender along with lemon juice, white beans, and 1/2 cup of the reserved pasta water. Blend until smooth.
- Add the remaining 1/2 cup pasta water and blend again until creamy.
- Pour the blended sauce back into the frying pan and warm gently over low heat. Adjust seasoning to taste.
- Toss drained pasta in the sauce until evenly coated.
- Garnish with fresh parsley and serve hot.
Notes
- Add nutritional yeast for extra umami flavor.
- Enhance depth with a teaspoon of soy sauce or tamari.
- Mix in roasted vegetables for added texture.
- Increase red pepper flakes or add hot sauce for spice.
- Store leftovers in the fridge for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop & Blending
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
