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April Flowers The Prudent Homemaker Blog

Pasta with White Bean Alfredo Sauce

 Pasta with White Bean Alfredo Sauce


As we continue to eat from our pantry, we have many meatless meals. While we often have a simple alfredo sauce over fettucine noodles, I found myself wanting something that would also have more protein in it. The children loved this dish, and it was a very simple way to include protein. If you cook the beans ahead of time and freeze them in freezer bags, you can pull out the beans to make a quick sauce, for a fraction of the cost that canned beans would cost you. I usually cook 4-5 cups of dried beans at a time.

While this is served plain here, you can also add in extras, such as sun-dried tomatoes, steamed spinach or steamed broccoli.


2 cups cooked white beans (Great Northern, Cannelini, or Navy will work)

1/2 cup grated parmesan cheese

1 12 oz. can evaporated milk, or 1 1/2 cups cream

1 1/2 tsp granulated garlic


1 pound pasta (I used small shell pasta)


Cook pasta until al dente.

While pasta is cooking, blend milk, beans, parmesan cheese, and garlic together. I use an immersion blender to blend it right in the pan. Cook in a small saucepan over medium low heat, stirring regularly.

Drain pasta.

Spoon sauce over pasta on individual plates.


Notes: I buy my white beans in bulk fom the LDS Cannery. I buy parmesan cheese and granulated garlic from Sam's Club. I keep evaporated milk in my pantry; I get it on sale at case-lot sales at Smith's. You can also stock up during holiday sales in December (plus there are usually coupons as well at that time). I buy pasta at $1 or les a pound on sale.

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