This creamy lemon-garlic pasta gets its silky sauce from blended white beans—no dairy or cashews required. It's bright, comforting, and easy enough for a weeknight. Baby spinach wilts into the sauce, while lemon zest adds freshness just before serving.
Recipe at a glance
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Equipment: Large pot, skillet, blender or immersion blender
Ingredients
- 12 oz (340 g) dried linguine, fettuccine, or another egg-free pasta
- 1 can (15 oz / 425 g) cannellini or other white beans, drained and rinsed
- ¾ cup (180 ml) unsweetened, unflavored plant milk (soy or oat works well)
- ½ cup (120 ml) low-sodium vegetable broth
- 2 tablespoons nutritional yeast (optional, for savory flavor)
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 3 packed cups (about 90 g) baby spinach
- 1 teaspoon Dijon mustard
- 1 lemon (zest plus 2 tablespoons juice, to taste)
- ½ teaspoon fine salt, plus more to taste and for pasta water
- ¼ teaspoon freshly ground black pepper
- Reserved pasta cooking water, as needed
- Optional garnish: chopped parsley, chili flakes, or toasted breadcrumbs
Step-by-step instructions
1. Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to its package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta; do not rinse it.
2. Blend the white bean sauce
While the pasta cooks, add the drained beans, plant milk, vegetable broth, nutritional yeast (if using), Dijon mustard, and lemon juice to a blender. Blend until very smooth, about 45–60 seconds. A small splash of extra broth helps if your blender needs more liquid.
3. Gently cook the garlic
Warm the olive oil in a large skillet over medium-low heat. Add the minced garlic and stir for 45–60 seconds until fragrant, without letting it brown.
4. Warm the sauce and wilt the spinach
Pour the blended sauce into the skillet. Simmer gently for 3–4 minutes, stirring often. Add the spinach and stir for 1–2 minutes until wilted. If the sauce becomes thick, add a few tablespoons of reserved pasta water.
5. Toss and finish
Add the cooked pasta, lemon zest, salt, and black pepper. Toss thoroughly for 1–2 minutes, adding reserved pasta water a tablespoon or two at a time until the sauce coats the noodles smoothly. Taste and add extra lemon juice, salt, or pepper if needed.
6. Serve
Divide among four bowls. Finish with parsley, chili flakes, or toasted breadcrumbs if desired. Serve immediately while the sauce is glossy and warm.
Tips for the best creamy vegan pasta
- Choose plain plant milk. Sweetened or vanilla-flavored varieties will make the sauce taste odd.
- Blend thoroughly. A smooth bean purée is the secret to a velvety sauce. If needed, blend for an extra 30 seconds.
- Keep the heat gentle. A low simmer is enough to warm the bean sauce; avoid boiling it hard after adding lemon.
- Use pasta water strategically. The starch helps the sauce cling to the noodles and makes leftovers easier to reheat.
Easy swaps and additions
Use kale instead of spinach, adding it a little earlier so it can soften. For extra vegetables, fold in cooked peas, roasted broccoli, or sautéed mushrooms. Gluten-free pasta works too; follow its package instructions. If you prefer a more pronounced lemon flavor, add extra zest just before serving.
Storage and leftovers
Refrigerate leftovers in a covered container promptly and eat within 3–4 days. Reheat gently in a skillet or microwave with a small splash of water or unsweetened plant milk to loosen the sauce. The texture is best when freshly made.
Make it part of your 30-day vegan challenge
Serve this pasta with a simple green salad or steamed vegetables. For another easy plant-based meal tomorrow, browse our 30-Day Vegan Challenge and Vegan Shopping List for ideas that use many of the same pantry staples.
Photo is a serving illustration; appearance may vary with pasta shape, plant milk, and optional ingredients.
