Cookbooks · cooking · Dinner · Vitamix Recipes

Spaghetti with White Bean Alfredo

An adaption from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less. I’ll admit mine wasn’t fully began – and I am OK with that. I happen to love a nice sprinkling of Pecorino Romano on top (which I might add the type I use has no animal rennet in it). A delicious and very quick dinner. To be honest I believe the recipe was calling for ‘white beans’ which are small beans, I used Cannellini instead as I had them on hand and didn’t have the time to cook a batch of white beans up. So use what you have. Served with oven roasted carrots!

Spaghetti with White Bean Alfredo


  • 13.25 ounces multi-grain spaghetti
  • 15 ounce can white kidney beans (cannellini) or 1½ cups cooked, rinsed and drained
  • 1¼ cups marinated artichokes, drained
  • 2 Tbsp extra virgin olive oil
  • ½ cup unsweetened almond milk
  • 1 Tbsp Large Flake Yeast
  • 1 Tbsp garlic, minced
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 2 Tbsp parley, fresh or dried
  • Pecorino Romano cheese, finely grated, if desired


Bring a large pot of lightly salted water to boil, add spaghetti, cook for time on package. Reserve ½ cup cooking water (I pulled my water when the pasta was about ¾ of the way cooked).

Meanwhile in a high-speed blender, such as a Vitamix, add the beans through pepper plus the cooking water, process on high until smooth. Heat quickly in a small saucepan, stir in the parsley and cheese if desired, to taste.

Toss the cooked spaghetti with the sauce and serve with more cheese on top.

Serves 4.


Proudly made in our Vitamix Blender:

One thought on “Spaghetti with White Bean Alfredo

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge