Why You’ll Love This Recipe

Vegan Lemon White Bean Pasta is a fresh and vibrant meal that combines bright citrus flavors with a rich, dairy-free creaminess. The sauce, made from white beans and non-dairy milk, offers plant-based protein and fiber while delivering a silky texture that coats every bite of pasta. With just a few simple ingredients and a 20-minute prep time, this dish is perfect for busy nights or lazy weekends. It’s naturally vegan, easily made gluten-free, and satisfying enough to please even non-vegan eaters.

Ingredients

12 ounces pasta of choice
1 bunch asparagus, chopped
1 (15-ounce) can small white beans (such as navy beans), drained and rinsed
¼ cup plain non-dairy milk (almond milk or any unsweetened variety)
4 tablespoons olive oil, divided
3–4 tablespoons fresh lemon juice
1 large white or yellow onion, diced
6 cloves garlic, minced
¼ cup cashew parmesan (or nutritional yeast for a substitute)
1 teaspoon lemon zest
½ teaspoon red pepper flakes
½ teaspoon dried parsley
1 teaspoon salt (or more to taste)
¼ teaspoon black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Cook the pasta according to the package instructions.

   • Drain and set aside.

2. Sauté Onion and Garlic

   • In a large pan, heat 2 tablespoons of olive oil over medium heat.

   • Add diced onion and cook for 5 minutes until golden.

   • Stir in minced garlic and cook for 1–2 minutes until fragrant.

3. Make the Sauce

   • Transfer the sautéed onion and garlic to a blender or food processor.

   • Add the drained white beans, remaining 2 tablespoons olive oil, non-dairy milk, lemon juice, cashew parmesan (or nutritional yeast), lemon zest, red pepper flakes, parsley, salt, and pepper.

   • Blend until smooth and creamy.

4. Cook the Asparagus

   • In the same pan, heat a small amount of olive oil over medium heat.

   • Add the chopped asparagus and sauté for 5–10 minutes until tender but still slightly crisp.

5. Combine and Heat

   • Add the cooked pasta to the pan with asparagus.

   • Pour the white bean sauce over the pasta and mix until evenly coated and heated through.

6. Serve

   • Serve warm with extra cashew parmesan or red pepper flakes if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Gluten-Free: Use certified gluten-free pasta.

• Extra Protein: Add sautéed tempeh, chickpeas, or grilled tofu for a protein boost.

• Different Greens: Swap asparagus for broccoli, spinach, or green peas.

• Nut-Free: Replace cashew parmesan with sunflower seed parmesan or nutritional yeast.

• Herb Upgrade: Add fresh parsley, basil, or dill for an herbaceous touch.

• Spicy Version: Increase the red pepper flakes or add a pinch of cayenne.

• Lemon Boost: Add extra lemon zest for a stronger citrus flavor.

• Creamier Sauce: Blend in a tablespoon of tahini or soaked cashews.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as the sauce may become grainy after thawing.

• Reheating: Warm on the stovetop over low heat or in the microwave. Add a splash of non-dairy milk or water to restore the creamy consistency.

FAQs

Can I make this recipe gluten-free?

Yes, just use your favorite gluten-free pasta. Lentil or chickpea-based pastas work well and add extra protein.

What can I substitute for white beans?

Cannellini beans, great northern beans, or even chickpeas can be used instead of navy beans.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made up to 2 days in advance and stored in the fridge. Blend again briefly if it thickens too much.

What’s a good replacement for cashew parmesan?

You can use nutritional yeast, almond-based parmesan, or a store-bought vegan parmesan alternative.

How do I keep the sauce from drying out when reheating?

Add a small amount of non-dairy milk or water while reheating to maintain the creamy texture.

Is this dish freezer-friendly?

It’s best fresh, but if you must freeze it, store just the sauce separately. Pasta may lose texture after thawing.

How can I add more veggies to this dish?

Add sautéed spinach, steamed broccoli, or roasted cherry tomatoes for color and nutrients.

Can I use a different non-dairy milk?

Yes, as long as it’s unsweetened and neutral in flavor. Almond, oat, soy, or cashew milk all work well.

Is this dish suitable for meal prep?

Definitely. Prepare the sauce and asparagus ahead of time, then cook the pasta fresh and assemble when ready to serve.

What’s the best pasta shape for this recipe?

Short shapes like penne, rotini, or fusilli work well to hold the creamy sauce.

Conclusion

Vegan Lemon White Bean Pasta is a quick, flavorful, and nourishing meal that fits seamlessly into a busy schedule. With a smooth, protein-rich sauce and the brightness of lemon, it’s a plant-based dinner that satisfies without weighing you down. Whether you’re cooking for yourself, your family, or guests, this pasta is sure to impress with its creamy texture, wholesome ingredients, and bold flavors. Keep it in your weekly rotation for a go-to vegan comfort dish that’s as easy as it is delicious.

Vegan Lemon White Bean Pasta

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Vegan Lemon White Bean Pasta is a bright, creamy, and protein-rich plant-based meal. Featuring a silky white bean sauce, tender pasta, and fresh asparagus, it delivers bold flavors and satisfying texture in just 20 minutes, making it perfect for busy weeknights or easy vegan dinners.

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Ingredients

12 ounces pasta of choice

1 bunch asparagus, chopped

1 (15-ounce) can small white beans, drained and rinsed

¼ cup plain non-dairy milk (almond, oat, or other unsweetened variety)

4 tablespoons olive oil, divided

3–4 tablespoons fresh lemon juice

1 large white or yellow onion, diced

6 cloves garlic, minced

¼ cup cashew parmesan or nutritional yeast

1 teaspoon lemon zest

½ teaspoon red pepper flakes

½ teaspoon dried parsley

1 teaspoon salt, or to taste

¼ teaspoon black pepper

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Instructions

1. Cook pasta according to package instructions in salted water. Drain and set aside.
2. In a large pan, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook 5 minutes until golden. Stir in garlic and cook 1–2 minutes until fragrant.
3. Transfer onion and garlic to a blender. Add drained white beans, remaining 2 tablespoons olive oil, non-dairy milk, lemon juice, cashew parmesan, lemon zest, red pepper flakes, parsley, salt, and black pepper. Blend until smooth and creamy.
4. In the same pan, heat a small amount of olive oil over medium heat. Add chopped asparagus and sauté 5–10 minutes until tender but slightly crisp.
5. Add cooked pasta to the pan with asparagus. Pour the white bean sauce over the pasta and toss until evenly coated and heated through.
6. Serve warm, garnished with extra cashew parmesan or red pepper flakes if desired.

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Notes

Gluten-Free: Use certified gluten-free pasta.

Extra Protein: Add sautéed tempeh, chickpeas, or grilled tofu.

Different Greens: Swap asparagus for broccoli, spinach, or peas.

Nut-Free: Replace cashew parmesan with sunflower seed parmesan or nutritional yeast.

Spicy Version: Increase red pepper flakes or add cayenne.

Lemon Boost: Add extra lemon zest for stronger citrus flavor.

Creamier Sauce: Blend in a tablespoon of tahini or soaked cashews.

Storage: Refrigerate in an airtight container up to 3 days. Freezing is not recommended as the sauce may become grainy.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380
• Sugar: 4g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 0mg