White Bean Fettuccine Alfredo

This vegan White Bean Fettuccine Alfredo gets its creaminess from the white beans and the vegetables add a boost of flavour and colour.


  • 227 grams (8 ounces) pasta, whole grain or red lentil
  • 150 grams (5.3 ounces) sugar snap peas
  • 227 grams (8 ounces) cannellini beans, rinsed and drained
  • 2-3 cloves garlic
  • 2-3 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • ½ cup cherry tomatoes
  • 100 grams (3.5 ounces) steamed asparagus
  • ¼ cup cilantro
  • Salt and pepper to taste


  1. Steam the asparagus and peas in a steamer tray for 5-6 minutes. Cover to keep warm. Drain water except for ¾ cup of water. Retain to use in preparation of sauce.
  2. In a food processor, combine, beans, garlic, nutritional yeast and almond butter. Add ¾ cup of reserved water and blend until smooth.
  3. Cook the pasta until it is al dente. Drain water. Add the bean sauce and stir until well distributed.
  4. Option: add the vegetables into the sauce and serve or for a bit fancier look, serve pasta with bean sauce and separately add the vegetables to each plate.

Recipe Notes

Inspiration from Forks Over Knives magazine Winter 2020

White Bean Fettuccine Alfredo Nutrition