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Gluten-Free

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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Servings
6
Prep Time
10 min
Cook Time
10 min
Duration
20 min

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
  • Cholesterol Content 0 mg
  • 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