Cannellini Bean Alfredo Sauce Recipe | Vegan Pasta Sauce Recipes - Clean Eating Magazine

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

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

    • Duration
    • Cook Time
    • Prep Time
    • 6Servings

    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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