Recipe: Creamy White Bean Alfredo Pasta

The secret ingredient in this simple pasta recipe that provides a big nutrition boost is cannellini beans! The beans bring both protein and fiber which will help keep you full and satisfied. They also add a thick and creamy texture to the sauce that leaves this dish feeling rich and comforting like the original.

Prep Time

10 minutes

Cook Time

20 minutes

Makes

6 servings

Ingredients

1 pound fettuccine pasta, uncooked

2 tablespoons extra-virgin olive oil

2 shallots, diced (about 1/2 cup)

½ teaspoon salt

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 (15-ounce) can cannellini beans, drained and rinsed

Freshly ground black pepper, to taste

1 cup low-fat milk

1/4 cup parmesan, grated

4 cups fresh baby spinach

Optional garnish: Fresh parsley

Tip: To make this dish vegan, swap the milk for soy milk and the parmesan for nutritional yeast.

Preparation

Cook the fettuccine in a large pot of water according to the package instructions. Drain but reserve 1 cup of the cooking liquid. Return the pasta to the pot (not on heat).
While the pasta is cooking, make the sauce: Add the oil to a large skillet and place over medium heat.
Add the diced shallots and salt and cook until softened, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Add the beans and a few grinds of black pepper and cook, stirring, until warmed through, about 2 minutes.
Scrape the bean mixture into a blender and add the milk, parmesan, and 1/4 cup of the reserved pasta cooking liquid. Blend until smooth and creamy; if the mixture is too thick, add more pasta water, 1/4 cup at a time, until you reach the desired consistency, which should be thick but pourable.
Add the baby spinach to the pan that you used to cook the aromatics and beans. Stir over low heat until wilted but still bright green, about 1 to 2 minutes.
Add the sauce and spinach to the pasta in the pot and toss with kitchen tongs to coat. Serve with a garnish of parsley and grated parmesan. Store in the fridge for up to 3 days and add an extra splash of milk when reheating to reconstitute the sauce. Freezing is not recommended.