Creamy Garlic White Bean Mushroom Pasta
This vegan pasta is one of those simple dinners that comes together easily but still feels like something special. I wanted a creamy pasta sauce without using cashews or coconut milk, and something my daughter could safely enjoy with her food allergies. The sauce is made from blended white beans and olive oil, which turns silky and smooth without feeling heavy. It is tossed with deeply browned mushrooms and a garlic-forward base that gives it a lot of savory flavor. It is completely dairy-free, egg-free, and nut-free, and works well for weeknight dinners when you want something comforting without a lot of effort.
Ingredients
- 8 oz mushrooms (cremini or white), sliced
- 2 tbsp olive oil
- Pinch salt
- 12 oz pasta
- 1 (15-oz) can white beans, drained and rinsed
- 3-4 cloves garlic
- 1/4 cup olive oil (divided)
- 1/2 to 3/4 cup hot pasta water
- 3/4 tsp salt (to taste)
- Freshly ground black pepper
Instructions
- 1Brown the mushrooms
Heat olive oil in a wide skillet over medium heat. Add mushrooms and a pinch of salt. Cook undisturbed for 3-4 minutes, then stir and continue cooking until deeply golden and slightly crisp at the edges. Remove from the pan and set aside.
- 2Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- 3Make the white bean sauce
In the same skillet, add remaining olive oil and garlic. Cook gently over low-medium heat just until fragrant -- do not brown. Add garlic oil, white beans, and 1/2 cup hot pasta water to a blender. Blend until completely smooth and glossy. Add more pasta water as needed for a pourable, sauce-like consistency.
- 4Combine and serve
Return sauce to the skillet over low heat. Season with salt and pepper. Fold in the mushrooms. Adjust seasoning with salt, pepper, or a splash more pasta water. Add pasta and toss until well coated. Serve immediately while creamy.
