Creamy white bean sauce for pasta without cream
White beans make an excellent creamy pasta sauce that’s protein-rich and lighter than dairy-based sauces. Cannellini or navy beans blend into a silky texture that clings to pasta.
Preparation steps:
- Sauté garlic and shallot in olive oil until fragrant. Add red pepper flakes for a subtle kick if desired.
- Add a can of drained cannellini beans and a splash of broth or reserved pasta water. Simmer briefly to heat through.
- Transfer to a blender or use an immersion blender and puree until smooth, thinning with pasta water to reach the desired consistency.
Flavor boosters:
- Lemon zest and juice to brighten the sauce.
- Fresh herbs like rosemary or sage sautéed briefly in oil.
- A spoonful of grated Parmesan (optional) for umami.
Assembly:
- Toss hot pasta directly with the bean sauce, adding more pasta water to make it silky and cling to the noodles.
- Stir in sautéed greens or roasted vegetables for color and texture.
- Finish with cracked black pepper, a drizzle of good olive oil, and crunchy breadcrumbs.
This sauce is fast, nourishing, and keeps well—leftovers reheat nicely with an extra splash of water or broth to loosen.