Description
This Simple Creamy White Bean and Lemon Pasta is a comforting, protein-packed dish that’s both creamy and light. Navy beans blend into a silky sauce with Parmesan, garlic, and bright lemon zest for a delicious vegetarian-friendly meal. Quick, easy, and perfect for busy weeknights!
Ingredients
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3 tablespoons extra-virgin olive oil
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1 medium yellow onion, sliced
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2 cloves garlic, chopped
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1 (15.5-ounce) can navy beans, rinsed and drained (or 1 1/2 cups cooked navy beans)
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1 cup chicken stock (or vegetable broth)
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Kosher salt, to taste
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1/2 pound Paccheri noodles (or rigatoni, penne, or ziti)
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice
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1/2 cup grated Parmesan cheese
Instructions
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Heat a large pot over medium heat. Add olive oil, then sauté the onion until golden brown, about 6 minutes. Add garlic and cook until fragrant.
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Stir in the beans and stock, bringing to a simmer. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally, until the beans start to break down. Season with salt.
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Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Reserve 1 cup of pasta water before draining.
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Blend the bean mixture with ½ cup of pasta water using an immersion or stand blender until smooth.
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Return the pasta to the pot over medium-low heat. Pour the blended sauce over the pasta and stir to coat.
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Stir in lemon juice and Parmesan cheese, adding more pasta water if needed for a creamy consistency.
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Divide among bowls, garnish with lemon zest and extra Parmesan, and serve immediately.
Notes
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For a vegan version, use nutritional yeast instead of Parmesan and vegetable broth instead of chicken stock.
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Swap navy beans for cannellini beans for a slightly creamier texture.
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Add a pinch of red pepper flakes for a subtle heat.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 650 mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 15mg