Roasted Garlic White Bean Alfredo Recipe

5 from 4 votes

Roasted Garlic White Bean Alfredo Recipe

This creamy, flavorful Roasted Garlic White Bean Alfredo is a lighter take on a classic, packed with protein-rich white beans and fresh vegetables. Perfect for a quick yet satisfying meal!

Cook Time45

Total Time45

Course: Dinner

Cuisine: Pastas

Keyword: white bean alfredo

Servings:

Calories: 485kcal

Equipment

Medium saucepan
Blender or food processor

Ingredients

For the Alfredo sauce:

2 ½ cup whole milk
1 cup cannellini beans drained and rinsed
¾ cup grated parmesan cheese
4 ½ tbsp corn starch
2 tbsp minced garlic
1 tbsp olive oil
1 tsp kosher salt
¼ tsp black pepper

For the pasta:

8 oz fettuccine pasta noodles
2 cup baby spinach
1 cup yellow carrot ribbons
1 cup cannellini beans drained and rinsed

For garnishing:

2 oz shaved parmesan cheese
2 tbsp chopped parsley

Instructions

To make the Alfredo sauce:

Heat the olive oil in a medium saucepan over low heat.
Add the minced garlic and cook, stirring constantly, until fragrant and lightly golden, about 3–4 minutes.
Blend the white beans in a blender or food processor until completely smooth.
Add the pureed beans and milk to the saucepan, stirring until fully combined. Bring the mixture to a boil, then reduce the heat to low.
Whisk in the cornstarch (you can mix it with a little milk or water first to avoid clumps). Continue stirring as the sauce heats. This will help thicken the Alfredo sauce to a creamy consistency.
Simmer for 3–5 minutes, stirring frequently, until the sauce is smooth, creamy, and thickened.
Stir in Parmesan cheese, salt, and black pepper, and cook for another minute until fully incorporated. Taste and adjust seasoning as needed. Then, remove from heat and set aside.

To prepare the pasta & vegetables:

Bring a large pot of water to a boil (about 4 quarts). Season with salt, if desired.
Cook the fettuccine pasta according to package instructions, about 8–10 minutes, until al dente.
Add the yellow carrot ribbons during the last 3 minutes of cooking to soften slightly while maintaining texture.
Stir in the remaining white beans with about 1–2 minutes left to heat through.
Add the baby spinach in the final 15–20 seconds, just until wilted, then immediately drain the pasta and vegetables.

To assemble & serve:

Toss the drained pasta and vegetables with the white bean Alfredo sauce until everything is evenly coated in the creamy sauce.
Serve warm, topped with shaved Parmesan cheese and freshly chopped parsley for garnish.

Nutrition