This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.
Around the house, my working title for this recipe has been “Zoodleccine Beanfredo.” No seriously. But I couldn’t do that to you, I just couldn’t. Even though I totally did it to my guy. Me: “Babe, we’re having Zoodleccine Beanfredo for dinner again!” Him: “WOO HOO!!!” (Okay, maybe it didn’t go exactly like that, but honestly, my meat-eating guy has been devouring this deliciously garlicky zucchini-noodles-and-creamy-bean-sauce concoction whenever I serve it up. For real!)
Basically, it’s like this:
Zucchini noodles – cut into ribbons, fettuccine-style.
White bean alfredo sauce – a magically creamy, garlicky sauce made with just four (YES FOUR) ingredients.
A little tossing together and VOILA! Zoodleccine Beanfredo! Errr … let’s actually go with Zucchini Fettuccine with Creamy White Bean “Alfredo” Sauce. It’s still a mouthful, but at least “zucchini fettucine” is fun to say.
I’ve been experimenting with using white beans to make creamy sauces for awhile. The results were always, well, almost. Almost blog-worthy, but not quite. I think, though, that I was overcomplicating matters.
At some point along the way, I came across this recipe for Garlicky White Bean Faux-fredo Pasta and, naturally, had to try it. That sauce is what inspired this recipe. Mine is a little more pared down, but seriously, pureed white beans + a little almond milk + salt + pepper + garlic = a seriously flavorful and decadent sauce. You’ll be amazed! I also like to add a bit of olive oil to the mix for texture and taste, but that’s actually optional too. So simple, so easy, so good.
I also love that I always have the ingredients on hand for the super-simple sauce. I always have a half-gallon of Silk Unsweetened Almond Milk in the fridge, and I’m never without a can of white beans in the pantry (or a bag in the freezer). And garlic, of course, is always around.
We also enjoy the sauce on actual pasta (not just zucchini “pasta”) from time to time, but I haven’t quite perfected the problem of the sauce thickening for a bit after it sits (which it doesn’t do with zucchini noodles because of their natural moisture). Anyway, stay tuned on that one. Because I am so not done with White Bean Alfredo.
Another thing I love about this recipe? It’s so utterly healthy. Seriously filling veggies + protein for the win.
Oh AND … it takes like 15 minutes to make. Total. For real. If that! You might just be so happy with this recipe that you’ll be cool with calling it Zoodleccine Beanfredo around your house.
Zucchini Fettuccine with Creamy White Bean "Alfredo" Sauce
- 1 15-ounce can cannellini beans (white kidney beans), drained and rinsed
- 2 medium cloves garlic (peeled)
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 1 1/2 pounds zucchini (spiralized (I use the ribbons blade on my spiralizer))
- 2 tablespoons extra virgin olive oil (divided)
- Fresh minced parsley and/or fresh basil cut into ribbons
- Extra drizzle of olive oil
- Make the sauce: Add the drained beans, garlic, almond milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the pitcher of a blender (high-speed blender is best). Puree, blending for about a minute until completely smooth. Taste and add additional salt and pepper if desired. You may also want to add more garlic if your garlic is mild and/or you reallllly love garlic.
- Make and cook the zucchini pasta: Using a spiralizer, cut the zucchini into ribbons. Set a large saute pan over medium-high heat. Add 1 tablespoon olive oil and a pinch of salt. When hot, add the zucchini. Saute, stirring occasionally, until tender and reduced in size a bit, 2-3 minutes.
- Add sauce! Pour the sauce over the top. Cook, stirring occasionally, until heated through, about 2 more minutes.
- Top with herbs and a drizzle of olive oil if desired. Serve.
This is a sponsored conversation written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.
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I adore almond milk but I don’t think I’ve ever used it in a pasta sauce, this one looks glorious!
Be sure to learn from my fail and double check that your almond milk is not sweetened at all! I got a brand on sale and grabbed what I assumed was unsweetened (labeled “original”) for a pasta sauce. It was entirely inedible.
Yeah, that will make a big difference! :\
Homerun with this recipe! My husband and I loved it! Thanks so much for posting! I’ve been looking for a vegan alfredo sauce recipe and this is great!
Woo hoo! So glad you both liked it! That makes me happy. 🙂
Zucchini Fettuccini Be any Alfredo is the name I think is best!
Love it! 😀
Wonderful! I roasted my garlic first and added a pinch of nutmeg which gave it a real hearty taste. I also topped with some cooked mussels meat (no shells). It was a great meal!
Amazing! I have tried so many healthy alfredo sauces and every one has failed. They were always either runny or like paste. This one is perfection! So creamy and crazy flavorful. I added a pinch of red pepper flakes to the sauce because I love heat but I honestly think it would be just as yummy without it. It is great on both whole wheat noodles and veggie noodles. I have put broccoli and chicken into it and it tasted great! Super easy to make. The sauce sticks really well to the noodles, which I loved. This has become a weekly recipe for me! Must try!
Hi Emma! It makes me so happy to see such an awesome review on this one. It’s such a simple recipe that it’s hard to believe but it really is so good! I’m working on a spaghetti squash recipe that uses this sauce so fingers crossed it turns out as good as I hope it does. 🙂 So glad you like it.
I’m dying to try this but over the last few years I’ve become allergic to almonds. Do you think soy milk would end a similar result?
Yes, just be sure it’s unsweetened. 🙂
We are not vegans or vegetarians in my house, but my mother and I are on Weight Watchers, and are trying new vegetable dishes. We just got a vegetable spiraled too! I like the bean puree in a frozen meal I get. And want to try one of my own. Would this recipe work with unsweetened condensed milk?
Oh, and this one would be a great one on WW now that beans are 0 points (love that change)! Hmm … I’ve not tried with unsweetened condensed milk. I’m thinking regular milk or even evaporated milk might be better because they’re thinner. If you try any of those options please report back! Thanks for asking. 🙂
Try saving your pasta-cooking water to thin the sauce
I’m thinking about trying this on tofo fettuchine…?
Thanks for the recipe, can’t wait to try it!!
This is totally stinking awesome. The only change I made was to add 1/4 small onion in the blending process. My wife is lactose intolerant and con not have MSG, so Cream of anything soup is out. Thanks for the great recipe. FYI layer thinly slice potatos, carrots, cabbage and tritip in a casserole dish, 2 or 3 layers, bury it in the sauce and bake 350 for 1 to 1.5 hrs. Awesome.
Cheese would be good, but the lactose intolerant wife cant do that.
Oh my goodness, sounds like you totally next-leveled this (and then some)! Can’t wait to try your ideas!
Have you used pinto beans for this? I know the color wouldn’t be quite right but taste might be ok still?
This was delicious and easy! We made it with cashew milk and served it over spaghetti squash because we had no zucchini. It’s a keeper.
I am going to try it for dinner , but I dont see anything wrong with preparing it with whole-wheat pasta!
Best sauce I made in a while – it’s sooo good! Very creamy!
I’m so glad you liked it! 🙂
Would replacing the almond milk with coconut work?
I am so happy to have found this sauce. My niece is allergic to cashews and I have been looking for a good cashew cream alternative. Have tried making the sauce ahead and freezing it? I have done that with cashew cream but wasn’t sure if this would reheat well. Thanks for the amazing recipe!
I haven’t tried freezing this one yet but I bet it would work great! If you try it please report back!
Hi, would I be able to make this and then take left overs for lunch. Does it work well to reheat?
Hi Cyndi, the sauce reheats well but the zucchini noodles could get a little mushy. If you try it, please report back!
love 💘 zucchini fettuccine
Was asked to prepare food for 10 with no wheat or any gluten doe to severe allergy. I was very impressed with the zucchini dish and hope to try it for them. Thanks