Recipe: White Bean Fettuccine Alfredo

Even if you’re not dairy-free, this white bean alfredo recipe is easy and delicious.

Ingredients:

• 2 cans of Talia’s White Beans, drained
• 2 tsp. olive oil
• 2 large cloves of garlic, sliced
• 1/8 tsp. crushed red pepper
• 1 1/2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1/4 tsp lemon zest
• 1 tbsp. lemon juice
• 1/2 tsp. kosher salt
• 16 oz. uncooked fettuccine noodles
• 3 oz. or 3 cups baby spinach
• Fresh parsley, chopped

Instructions

1. Heat up the olive oil in a large pan over medium-high heat. Sauté the garlic and crushed red pepper for about 1 minute. Add in the beans, vegetable broth, nutritional yeast, lemon zest, lemon juice, and salt.
2. Bring the pot to a boil and then remove from heat. Pour the contents into a blender and blend until smooth. Pour the blended sauce back into the pan.
3. In a separate pot, boil salted water. Add in the noodles and cook for about 10 minutes or until al dente, stirring often. Drain and reserve 1-1 1/2 cups of the water.
4. Add the pasta into the pan with the sauce. Pour in the reserved pasta water as needed to thin out the sauce. Toss to coat the noodles in the sauce. Add in the spinach and cook until wilted, about 2 minutes.
5. Before serving, garnish with parsley and more crushed red pepper.

*Original recipe from myrecipes.