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White Bean Pasta

By Ocado
White Bean Pasta is our favourite new plant-based dish. Whizzing the beans in a blender turns this sauce super smooth and creamy, making for some serious vegan comfort food. We’ve used cannellini beans but butter beans…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 350g pasta, we used spaghetti
  • 1 (400g) tin white beans
  • ½ garlic clove, crushed
  • 1 tsp dijon mustard
  • 4 tbsp oat milk
  • 4 tbsp grated vegan hard cheese
  • 1 tbsp flat-leaf parsley, chopped
  • 1 tsp nigella seeds

Method

6 steps

  1. Step 1

    Cook the pasta in boiling salted water according to packet instructions. Drain and reserve a mug of pasta water.

  2. Step 2

    Meanwhile, drain the beans and reserve any liquid from the tin.

  3. Step 3

    Tip the beans and 4 tbsp reserved liquid into the bowl of a food processor along with the crushed garlic, dijon mustard, oat milk and most of the grated cheese. Whizz for 2 mins, until smooth. Season with salt and freshly ground black pepper.

  4. Step 4

    Scrape the sauce into the empty pasta pan and set over a low heat to warm through.

  5. Step 5

    Tip the pasta into the pan and stir to fully coat in sauce, add a little reserved pasta cooking water to get to your preferred level of creaminess.

  6. Step 6

    Divide the pasta between serving bowls, sprinkle with chopped parsley, nigella seeds, remaining grated cheese and freshly ground black pepper to serve.