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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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
- Place all ingredients in a blender and blend until smooth, about 3 minutes.
- 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