Cannellini Bean Alfredo Sauce

Store-bought sauce can be filled with added sugar, unnecessarily high levels of sodium or excessively refined oils. The solution? Make your own.
By Amy Symington , |

Try this satisfying dairy-free Alfredo sauce over whole-grain linguine or veggie noodles with fresh herbs.

Duration
Cook Time
Prep Time
6 Servings

Ingredients

  • 2 15-oz BPA-free cans cannellini beans (aka white kidney beans), drained and rinsed
  • 1 cup low-sodium vegetable stock
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 to 2 large cloves garlic (or more if you’re feeling adventurous)
  • Sea salt and ground black pepper, to taste

Preparation

  1. Place all ingredients in a blender and blend until smooth, about 3 minutes.
  2. To use the sauce, add to a medium saucepan over medium and whisk slowly until heated through, about 4 minutes. Adjust consistency with additional stock or water, if needed. Toss in your favorite cooked whole-grain pasta or vegetable noodles along with your choice of chopped fresh herbs such as dill or basil.

Nutrition Information

Serving Size: 1/2 cup sauce  Calories: 165  Carbohydrate Content: 15 g Fat Content: 1 g Fiber Content: 4 g Protein Content: 5 g Saturated Fat Content: 1 g Sodium Content: 64 mg Sugar Content: 1 g Monounsaturated Fat Content: 7 g Polyunsaturated Fat Content: 1 g
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