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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.


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