Roasted Garlic White Bean Alfredo Recipe

5 from 3 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
Food processor or blender

Ingredients

For the Alfredo sauce:

2 1/2 cup whole milk
1 cup cannellini beans drained and rinsed
3/4 cup grated parmesan cheese
4 1/2 tbsp corn starch
2 tbsp minced garlic
1 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper

For the pasta:

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

For garnishing:

2 oz shaved parmesan cheese
2 tbsp chopped parsley

Instructions

To make the Alfredo sauce:

Heat olive oil in a medium saucepan over low heat.
Add minced garlic and cook, stirring constantly, until lightly browned, about 4 minutes.
In a blender or food processor, puree the white beans until smooth.
Add the pureed beans and milk to the saucepan and bring to a gentle boil. Reduce heat and simmer for 3–4 minutes.
Stir in Parmesan cheese, salt, and black pepper, cooking for 1 more minute. Remove from heat and set aside.

To prepare the pasta & vegetables:

Bring 4 quarts of water to a boil in a large pot. Add salt if desired.
Add fettuccine and cook according to package instructions (about 9 minutes).
With 3 minutes remaining, add the yellow carrot ribbons to the pot.
With 1 1/2 minutes left, stir in the remaining white beans.
Add the spinach with 15 seconds left to cook on pasta, then drain and toss everything with the sauce.
In the last 15 seconds, add the baby spinach, then immediately drain the pasta and vegetables.

To assemble & serve:

Toss the drained pasta and vegetables with the roasted garlic white bean Alfredo sauce until well coated.
Serve warm, topped with shaved Parmesan and chopped parsley. Enjoy!

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