creamy white bean pasta in a skillet

Creamy White Bean Pasta (High-Protein Vegan Recipe)

Evann Ryan

There’s something magical about a creamy, cozy bowl of pasta — especially when it’s made entirely from nourishing plants. This high-protein vegan creamy white bean pasta brings all the comfort of a classic Alfredo, without a drop of dairy. It’s rich, garlicky, and luxuriously smooth, yet loaded with fibre and over 30 grams of plant-based protein per serving.

The secret? A quick-blended sauce made from white beans, lemon, garlic, and nutritional yeast. It’s simple, wholesome, and deeply satisfying — a perfect weeknight dinner that fuels both body and soul. Let’s make it together.

Why You’ll Love This High-Protein Vegan Creamy White Bean Pasta

This meal checks every box: creamy texture, nourishing ingredients, and serious staying power. Here’s why it deserves a spot in your weekly rotation:

  • Protein-packed and filling: Thanks to white beans, hemp hearts, and legume pasta, every bowl offers a balanced, high-protein vegan boost.
  • Totally dairy-free: No cream or cheese — just a silky blend of beans, lemon, and garlic that tastes indulgent yet feels light.
  • Quick and simple: From blender to bowl in under 20 minutes, this recipe makes busy weeknights a breeze.
  • Gut-loving fibre: White beans add a gentle fibre lift that supports digestion and keeps you full for hours.
  • Naturally gluten-free: Choose a legume or gluten-free pasta for an inclusive, allergy-friendly meal.

What You Need To Make This High-Protein Vegan Creamy White Bean Pasta

You’ll only need a handful of pantry staples to create this luscious, dairy-free pasta sauce. Each ingredient brings its own texture and balance, making the final dish both wholesome and luxurious.

Ingredients (for 3 servings)

  • 1 cup (170 g) cooked cannellini beans (white beans)
  • ¼ cup (20 g) nutritional yeast
  • 2 tablespoons (20 g) hemp hearts
  • 2 tablespoons (30 ml) lemon juice
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 cup (240 ml) unsweetened almond milk or preferred dairy-free milk
  • 8 oz (227 g) legume pasta (such as Chickapea or lentil pasta)
  • ½ cup (15 g) fresh parsley, chopped (optional)
  • Freshly cracked black pepper, to taste

Ingredient Substitutions for High-Protein Vegan Creamy White Bean Pasta

This creamy white bean pasta recipe is wonderfully adaptable — swap or adjust ingredients based on what you have on hand:

  • White beans: Try navy beans or butter beans for a similar creamy texture.
  • Almond milk: Oat, soy, or cashew milk work beautifully — just ensure it’s unsweetened.
  • Hemp hearts: Chia seeds or ground flax are fine alternatives, though the texture may vary slightly.
  • Lemon juice: Apple cider vinegar provides a similar tang in a pinch.
  • Pasta: Any high-protein vegan pasta works — lentil, edamame, or chickpea pasta all deliver great texture and nutrition.

How to Make Creamy White Bean Pasta (Step-by-Step)

Follow these easy steps for the creamiest, dreamiest high-protein vegan pasta you’ll ever make:

  1. Boil the pasta:
     Bring 8 cups (1.9 L) of salted water to a boil. Add pasta and cook until al dente — about 6–8 minutes, depending on the brand.
  2. Blend the sauce:
     While the pasta cooks, combine white beans, nutritional yeast, hemp hearts, lemon juice, garlic, salt, and almond milk in a high-speed blender. Blend until smooth and creamy.
  3. Reserve pasta water:
     Before draining, scoop out ⅓ cup (80 ml) of the cooking water.
  4. Combine everything:
     Drain the pasta, return it to the pot, and pour in the sauce and reserved pasta water. Stir gently over medium-low heat for 3–4 minutes, until the sauce thickens and coats the noodles beautifully.
  5. Finish and serve:
     Sprinkle with fresh parsley and black pepper. Serve immediately while warm and creamy.

High-Protein Vegan Creamy White Bean Pasta Recipe Card

Servings: 3
 Prep Time: 5 minutes
 Cook Time: 15 minutes
 Total Time: 20 minutes

Per Serving:

  • Calories: 467 kcal
  • Protein: 31 g
  • Carbohydrates: 70 g
  • Fat: 7 g

Other High-Protein Vegan Recipes to Try

If you loved this high-protein vegan creamy white bean pasta, you’ll also enjoy these nourishing, protein-rich recipes from my kitchen:

Each one is simple, deeply satisfying, and perfect for anyone living a vibrant, high-protein plant-based lifestyle.

Share Your Thoughts

Did you make this creamy white bean pasta? I’d love to hear how it turned out! Share your version in the comments — and let me know if you tried any creative swaps or additions. Your feedback not only inspires others, but also helps this plant-based community grow stronger together.

Frequently Asked Questions (FAQ)

Can I make high-protein vegan creamy white bean pasta ahead of time?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of plant milk or water to bring back the creamy consistency.

What’s the best pasta for high-protein vegan recipes?

Legume-based pastas made from chickpeas, lentils, or edamame are excellent choices. They’re naturally gluten-free and much higher in protein than wheat-based noodles.

Can I freeze the sauce?

Absolutely. The sauce freezes beautifully for up to 2 months. Store it in a sealed jar or container, and thaw overnight in the fridge before reheating.

How can I make this recipe nut-free?

Simply use soy milk, oat milk, or rice milk instead of almond milk — all create a silky, nut-free sauce that’s just as delicious.

This creamy high-protein vegan white bean pasta is featured in the Top 100 High-Protein Vegan Recipes Ebook — a curated collection of wholesome, plant-based meals with macros included for every dish. From cozy dinners to energizing breakfasts, it’s designed to fuel your body, your workouts, and your creativity in the kitchen.

Grab your copy here! and cook your way to more plant-powered strength.

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