This simple White Bean Pasta combines pantry staples—cannellini beans, garlic, and lemon—for a flavorful, filling vegan dinner. Roasted broccoli adds texture and color while the beans create a creamy mouthfeel and supply plant-based protein. Quick to prepare and naturally gluten-free when made with GF pasta.
A Balanced Meal in One Bowl
A bowl of pasta is my go-to after a busy day, and this white bean pasta has become a favorite. It delivers protein, fiber, greens, and healthy fats in one simple dish. Roast the broccoli while the pasta cooks and you’ll have dinner ready in about 30 minutes. Fresh garlic and lemon brighten the dish and use ingredients you likely already have on hand.
Ingredients and Substitutions
Gluten-free pasta – Any shape works; use regular or whole wheat pasta if you aren’t avoiding gluten.
Broccoli – Adds texture and color plus vitamin C and K. Roasted cauliflower is a tasty alternative.
Olive oil – Used for roasting and sautéing. Avocado oil is a good substitute.
Garlic – Fresh garlic gives the best flavor; pre-minced garlic speeds prep if needed.
Cannellini beans – Creamy and mild, they add fiber and plant protein. Swap in chickpeas or lima beans if you prefer.
Lemon – Zest for brightness and juice for balancing acidity. Use an unwaxed lemon and grate the zest finely.
Red pepper flakes – Optional for a little heat.
Parsley – Fresh parsley complements lemon and garlic; basil can be used instead.
Salt and black pepper
How to Make White Bean Pasta
Before you start: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 1: Arrange broccoli florets on the prepared sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread in a single layer. Roast for 15–18 minutes, until tender and lightly browned. While the broccoli roasts, bring a large pot of salted water to a boil and cook the gluten-free pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook about 1 minute, stirring, until fragrant. Add the cannellini beans, ¼ teaspoon salt, ¼ teaspoon black pepper, red pepper flakes (if using), and ½ cup of reserved pasta water. Cook 2–3 minutes, stirring gently until the beans are warmed through.
Step 3: Add the cooked pasta, roasted broccoli, lemon zest, and lemon juice to the skillet. Toss to combine, adding a few tablespoons of reserved pasta water if the pasta seems dry until the sauce lightly coats everything. Remove from heat and finish with chopped parsley. Taste and adjust salt or lemon as needed. Serve warm.
Variations
- Stir in a couple handfuls of baby spinach or chopped kale at the end of cooking and let it wilt.
- Fold in a few spoonfuls of your favorite vegan pesto for extra flavor.
- Swap roasted broccoli for asparagus or sautéed mushrooms.
- Toss arugula over the pasta before serving for a peppery finish.
Recipe tips
- Lightly mash some cannellini beans in the skillet to create a creamier sauce.
- Adding reserved pasta water helps form a silky, emulsified sauce.
- Watch the broccoli closely while roasting; it browns quickly.
- Top with vegan cashew parmesan for a salty, cheesy finish.
- Use a splash of the bean liquid (aquafaba) to help the sauce emulsify if desired.
- Serve with lemon wedges for extra brightness at the table.
More Tasty Recipes Featuring Beans
-
Easy Chickpea Avocado Salad
-
Vegetarian Pumpkin Chili with White Beans
-
Curried Quinoa Bake with Vegetables
-
Cauliflower Rice and Black Beans with Corn
Love this recipe? If you try it, please leave a rating and let me know how it turned out in the comments.
📖 Recipe
White Bean Pasta with Roasted Broccoli
Ingredients
- 8 ounces gluten-free pasta (bowtie or penne)
- 3 cups broccoli florets
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place broccoli on the sheet, toss with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast 15–18 minutes until lightly browned.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium. Cook garlic about 1 minute until fragrant.
- Add cannellini beans, ¼ teaspoon salt, ¼ teaspoon pepper, red pepper flakes, and ½ cup reserved pasta water. Warm 2–3 minutes, stirring gently.
- Add pasta, roasted broccoli, lemon zest, and lemon juice. Toss, adding reserved pasta water as needed to coat. Remove from heat and sprinkle with parsley. Adjust seasoning and serve warm.
Notes
Nutrition
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Carbohydrates: 71 g
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Protein: 15 g
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Fat: 9 g
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Fiber: 8 g