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This Broccoli and White Bean Alfredo is my go—to for affordable creamy comfort food that feels nourishing and hearty. Pasta gets blanketed in a velvety plant—based sauce boosted with protein and bright green broccoli so you get your veggies and indulgence in one bowl. Whether you are new to dairy—free cooking or just want a fast weeknight meal this recipe proves you can enjoy creamy Alfredo without the heaviness or cost.
It surprised me how easily my family embraced this dish the first time I made it We finished the whole pot and even the leftovers disappeared by lunch the next day
Ingredients
- Pasta: In your favorite shape. This carries the creamy sauce. Choose whole grain for extra nutrition or gluten free if needed.
- Cannellini beans: Bring creaminess and protein. Look for beans without added salt or preservatives for best flavor.
- Broccoli florets: Add freshness, vitamins and color. Firm, bright green heads mean the broccoli will cook up tender not mushy.
- Nutritional yeast: Gives cheesy depth. Use flakes not powder for best blending.
- Plant milk: Makes the sauce silky. Go for unsweetened almond, oat or soy milk with short ingredient lists.
- Garlic powder: For savory warmth. Fresh garlic can be used if you like a little bite.
- Olive oil: Smooths out the sauce. A mild, quality oil lets the Alfredo flavors shine.
Instructions
- Cook the pasta and broccoli:
- Bring a large pot of salted water to a boil. Add the pasta and after a few minutes add the broccoli florets. Cook both together until the pasta is al dente and the broccoli is tender, bright green, about ten minutes. Drain well and set aside.
- Sauté the beans:
- Heat a small skillet over medium heat. Add the drained cannellini beans and warm them gently for two to three minutes, stirring occasionally. This helps soften their texture and brings out a nutty taste.
- Blend the Alfredo sauce:
- To a blender add nutritional yeast, plant milk, garlic powder, and olive oil. Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasoning as desired.
- Combine sauce, pasta, broccoli and beans:
- Return the drained pasta and broccoli to the saucepan. Pour the blended Alfredo sauce over the top. Add the sautéed beans. Gently toss everything over low heat for two to three minutes until well coated and heated through. Serve warm and enjoy.
Broccoli has always been a staple in my kitchen thanks to its versatility My kids once helped me blend the sauce and still talk about how fun it was to see beans magically become creamy Alfredo
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Warm gently in a saucepan with a splash of extra plant milk to refresh the sauce texture. If freezing, allow the pasta to cool fully then transfer to a freezer safe container. Freeze up to one month and thaw in the fridge before reheating.
Ingredient Substitutions
Swap cannellini beans for navy or butter beans for similar creaminess. If you are out of broccoli try zucchini or peas. Cashew milk or soy milk provide the richest sauce, but coconut milk also works in a pinch.
Serving Suggestions
Scatter fresh chopped herbs like parsley or basil on top for brightness. Add toasted seeds or spicy chili flakes if you love a little crunch. A quick squeeze of lemon over each bowl highlights the green flavors.
Cultural and Historical Notes
Alfredo sauce originated in early twentieth century Italy and the classic was nothing but butter and cheese. This vegan version reimagines those familiar flavors for a new generation using humble pantry beans and nutritional yeast.
Seasonal Adaptations
In spring try adding asparagus or snap peas. Roasted cauliflower is a great swap in fall. In winter stir in sautéed mushrooms for deeper flavor.
One friend shared that her non vegan husband loved this dish so much he asked for seconds. My neighbor adapted the recipe and now makes a double batch for Sunday meal prep. The beauty of this plant based Alfredo is how it becomes a healthy comfort meal for every kind of eater.
Common Questions About Recipes
- → How do I make the Alfredo sauce creamy?
Blend white beans with plant milk, nutritional yeast, garlic powder, and olive oil until smooth and silky for a rich texture.
- → Can I use another type of pasta?
Yes, any pasta shape will work. For gluten-free needs, simply swap in gluten-free noodles of your choice.
- → Will this dish keep well for meal prep?
Absolutely. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently before serving.
- → Can other vegetables be added?
Definitely. Try tossing in spinach, kale, or peas along with the broccoli for added color and nutrients.
- → What adds extra flavor to the sauce?
Lemon juice or a pinch of chili flakes create a zesty, vibrant flavor contrast to the creamy sauce.