Creamy Lemon White Bean Pasta

Name: Creamy Lemon White Bean Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300g of pasta (penne or spaghetti); 1 can (400g) of white beans, drained and rinsed; 2 tablespoons of olive oil; 2 cloves of garlic, minced; Zest and juice of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon White Bean Pasta recipe! It's a delightful way to enjoy a quick weeknight dinner that's both nourishing and satisfying. The combination of creamy white beans and zesty lemon creates a bright, fresh flavor that's simply irresistible. I often make this dish when I'm short on time but want something that feels special. Paired with a sprinkle of garlic and a pinch of herbs, it's a meal my family and I return to again and again, and I know you will too!

Created by

Rebecca Mills

Last updated on 2026-01-15T14:04:16.352Z

When I first experimented with this recipe, I was amazed at how simple ingredients could create such a rich and flavorful dish. The addition of lemon to the creamy white beans adds the perfect brightness that makes this pasta truly stand out. I like to use whole grain pasta for added nutrition, and it complements the creaminess beautifully.

One tip I learned along the way is to reserve some pasta water before draining it. Adding a splash of this starchy water to the pasta helps to achieve that perfect creamy consistency! It’s a game changer that elevates this dish from good to extraordinary.

        Why You Will Love This Recipe
        Bright and zesty lemon flavor
Creamy texture from white beans
Quick and easy to make in under 30 minutes

      

Choosing the Right Pasta

The choice of pasta can significantly impact the final dish. I recommend using penne or spaghetti as they both hold sauces well and provide a satisfying bite. For a heartier option, consider whole wheat or chickpea pasta, which adds extra fiber and protein without sacrificing flavor. Just be mindful of cooking times, as alternatives may require adjustments to reach that perfect al dente texture.

Cooking pasta in salted water is crucial for flavor, as the pasta absorbs some of the salts while cooking. This step enhances the overall dish, ensuring the pasta stands out even when it’s combined with the creamy sauce. Aim for a salt concentration similar to ocean water; about 1-2 tablespoons per gallon of water works well.

The Role of White Beans

White beans, such as cannellini or navy beans, are not just a source of protein in this recipe; they also contribute to the creamy texture without the need for heavy creams. As they break down slightly when mixed, they help thicken the sauce while making it nutritious. If you're short on time, canned beans are perfect—as they’re already cooked and just require a good rinse before use. Alternatively, soaked and cooked dried beans can be used for a fresher taste, but they do require more advance planning.

For added richness, try mashing a portion of the beans before adding them to the sauce. This technique will amplify the creaminess and create a delightful contrast with the whole beans. Keep an eye on the heat to avoid burning the garlic when sautéing, as a gentle medium heat is ideal to maintain its flavor without turning it bitter.

Ingredients

For the Pasta

300g of pasta (penne or spaghetti)
1 can (400g) of white beans, drained and rinsed
2 tablespoons of olive oil
2 cloves of garlic, minced
Zest and juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Prepare the Sauce

In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the white beans, lemon zest, and juice, mixing well.

Combine and Serve

Add the cooked pasta to the pot, along with the reserved pasta water a little at a time until you reach the desired creaminess. Season with salt and pepper. Serve hot, garnished with chopped parsley.

Pro Tips

For an extra creamy texture, you can blend half of the white beans before adding them to the sauce. This will make your dish even richer!

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. However, the pasta may absorb some of the sauce, so you might want to add a splash of reserved pasta water during reheating to restore its creamy consistency. Heat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

If you anticipate having leftovers, consider slightly undercooking the pasta originally. This method helps preserve its texture and prevent it from becoming mushy when reheated. You can also prepare the sauce separately and mix it with freshly cooked pasta later for the best results.

Variations and Additions

For a burst of flavor, consider adding sautéed vegetables like spinach, arugula, or cherry tomatoes. These not only add color and nutrients but also complement the bright lemon flavor beautifully. Adding a handful of fresh baby spinach during the last minute of cooking can wilt it perfectly without compromising its vibrant color.

If you want to introduce a protein element, grilled chicken or shrimp pairs nicely. Just sauté these additions in the same pot after the garlic, ensuring not to overcrowd it. The addition of red pepper flakes can also elevate the dish with some heat, balancing out the creaminess of the sauce.

Questions About Recipes

→ Can I use gluten-free pasta?

Yes, gluten-free pasta works well in this recipe. Just cook according to package directions.

→ How can I make this dish vegan?

This recipe is already vegan! Just ensure that your pasta is made without eggs.

→ Can I add vegetables to the pasta?

Absolutely! Spinach, steamed broccoli, or cherry tomatoes make great additions.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.