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One-Pot Creamy White Bean Lemon Pasta

A close-up of One-Pot Creamy White Bean Lemon Pasta featuring spaghetti, white beans, and fresh parsley.

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Make this satisfying, creamy pasta dish using only one pot for simple preparation and cleanup. It features bright lemon flavor and protein from white beans.

Ingredients

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  • 12 ounces dried pasta (such as spaghetti or linguine)
  • 4 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place the dried pasta, vegetable broth, chopped onion, minced garlic, oregano, and red pepper flakes into a large, deep pot or Dutch oven.
  2. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer.
  3. Cook, stirring frequently to prevent the pasta from sticking, for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
  4. Remove the pot from the heat. Stir in the rinsed white beans, nutritional yeast, lemon juice, and lemon zest.
  5. Stir vigorously for 1 to 2 minutes. The starch from the pasta, combined with the beans breaking down slightly, will create a creamy sauce. If the sauce is too thick, add a splash of water or reserved broth.
  6. Stir in the olive oil. Season generously with salt and pepper to your taste.
  7. Serve immediately, garnished with fresh parsley.

Notes

  • For extra creaminess, mash about half of the white beans against the side of the pot before adding the remaining ingredients in step 4.
  • If you do not have vegetable broth, you can use water, but the flavor will be less deep.
  • Substitute cannellini beans with great northern beans or navy beans if needed.

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