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One-Pot Creamy White Bean Lemon Pasta

A fork lifting creamy pasta heavily topped with bright yellow lemon zest from the One-Pot Creamy White Bean Lemon Pasta.
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Make this simple, bright, and creamy pasta dish entirely in one pot for easy cleanup. It features cannellini beans and fresh lemon flavor.

Ingredients

Scale
  • 12 ounces dried pasta (like spaghetti or linguine)
  • 4 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup nutritional yeast
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Add the pasta, vegetable broth, chopped onion, minced garlic, olive oil, salt, and pepper to a large pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly done.
  4. Remove the lid. Stir in the rinsed cannellini beans, lemon zest, and lemon juice.
  5. Stir in the nutritional yeast until the sauce thickens and becomes creamy. If the sauce is too thick, add a splash of water or broth.
  6. Cook uncovered for 2 more minutes, stirring constantly.
  7. Remove from heat. Stir in the fresh parsley before serving.

Notes

  • For extra richness, you can add 1/4 cup of reserved pasta water before adding the nutritional yeast.
  • Use fresh lemon juice for the best flavor.
  • Rinse the beans well to remove excess sodium.

Nutrition

Find it online: https://delishdiarist.com/one-pot-creamy-white-bean-lemon-pasta/