Name: Creamy White Bean Alfredo
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound vegan fettuccine (see Cook’s Note); Kosher salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 tablespoon vegan butter; 2 large shallots, diced (about 1 cup); 4 cloves garlic, minced (about 1 tablespoon); 1/4 teaspoon red pepper flakes; One 15-ounce can white beans, rinsed and drained; 1 cup plant-based heavy cream; 1/4 cup nutritional yeast; Pinch freshly grated nutmeg; Chopped fresh parsley, for garnish

Directions

Cook the fettuccine in a large pot of salted water according to the package instructions. Drain, reserving 1 cup of the cooking liquid. Return the pasta to the pot.
While the pasta is cooking, make the sauce: Combine the oil and vegan butter in a large skillet and place over medium heat. Add the shallot and 1/2 teaspoon of salt and cook until softened, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the beans, 1/2 teaspoon of salt and a few grinds of black pepper and cook, stirring, until warmed through, about 2 minutes.
Scrape the bean mixture into a blender and add the vegan heavy cream, nutritional yeast, nutmeg, a few grinds of black pepper and 1/2 cup of the reserved pasta cooking liquid. Blend until smooth and creamy; if the mixture is too thick, add more pasta water 1/4 cup at a time until you reach the desired consistency.
Add the sauce to the pasta in the pot and toss with kitchen tongs to coat. Garnish with chopped parsley and more freshly cracked pepper and serve.

Cook’s Note

Fettuccine can sometimes contain egg, particularly fresh fettuccine or imported brands. Read the package carefully if you want to ensure your dish is vegan.

Creamy White Bean Alfredo

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Cook’s Note

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