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White Bean Pasta

White Bean Pasta

Brought to you by: Ocado

Prep time:

Cook time:

Serves: 4

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 or haricot beans would be just as tasty. Use any dairy milk and freshly grated parmesan for a non-veggie version, if you like.
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  • 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


Step 1

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

Step 2

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

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.

Step 4

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

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

Step 6

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

Tips or serving suggestions

Make the sauce, allow to cool then cover and chill for up to 3 days before serving.

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