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Creamy White Bean Pasta

  • Servings6


This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli.


Pass the pasta

Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.



Creamy White Bean Pasta

  • Servings6


  • 19 oz (540 mL) can no-salt-added white kidney beans, drained and rinsed
  • 1/2 cup (125 mL) vegetable broth, divided, plus extra if needed
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) nutritional yeast
  • 1 Tbsp (15 mL) light miso
  • 1 garlic clove, peeled and minced
  • 12 oz (340 g) farfalle pasta or gluten-free pasta
  • 1 Tbsp (15 mL) coconut oil
  • 1 large shallot, minced
  • 5 cups (1.25 L) broccoli florets, cut into bite-sized pieces
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/4 cup (60 mL) toasted sliced almonds


Per serving:

  • calories442
  • protein20 g
  • total fat11 g
    • sat. fat3 g
  • total carbohydrates67 g
    • sugars4 g
    • fibre11 g
  • sodium206 mg



In blender, mix beans, 1/4 cup (60 mL) vegetable broth, lemon juice, olive oil, nutritional yeast, miso, and garlic, scraping down sides as needed, until smooth. Set aside.


Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.


In large skillet, heat coconut oil over medium before adding minced shallot. Sauté until shallot has softened, about 4 to 5 minutes. Add broccoli florets along with remaining 1/4 cup (60 mL) vegetable broth. Cover and cook for 2 minutes before removing cover and cooking for another minute or so until broccoli florets are tender but still bright green. Add cooked pasta and stir in 3/4 of the white bean sauce and lemon zest. For creamier sauce, stir in some additional vegetable broth.


Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.



Going Pro

Going Pro

You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.