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One-Pot Creamy White Bean Lemon Pasta

A close-up, appetizing shot of One-Pot Creamy White Bean Lemon Pasta coated in a rich, creamy sauce and topped with fresh parsley.

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Make this satisfying pasta dish in a single pot. White beans create a creamy texture without added cream, flavored with bright lemon and garlic.

Ingredients

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  • 12 oz pasta (linguine or spaghetti)
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1/4 cup nutritional yeast (optional, for cheesiness)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Place the pasta, vegetable broth, rinsed white beans, chopped onion, minced garlic, oregano, and red pepper flakes into a large pot or Dutch oven.
  2. Add the olive oil, salt, and pepper.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to medium-low, stirring frequently to prevent the pasta from sticking to the bottom.
  5. Cook for 12 to 15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a starchy sauce.
  6. Remove the pot from the heat. Stir in the lemon zest, lemon juice, and nutritional yeast, if using.
  7. Stir vigorously for one minute; the starch, beans, and liquid will emulsify into a creamy sauce. Add a splash more broth if the sauce is too thick.
  8. Taste and adjust salt and pepper as needed.
  9. Serve immediately, garnished with fresh chopped basil.

Notes

  • If you prefer a smoother sauce, mash about half of the white beans against the side of the pot before adding the lemon juice.
  • Use fresh lemon juice for the best flavor in this recipe.
  • This dish thickens as it cools; add a little hot water or broth when reheating.

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