Creamy White Bean and Lemon Pasta
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I love recipes that taste like they’ve been simmering on the stove all day but actually come together in under 30 minutes. This creamy white bean and lemon pasta is the perfect example – a quick, budget-friendly weeknight dinner made with simple pantry staples. Protein-packed white beans, chicken stock, and Parmesan create a silky, flavorful sauce, while a squeeze of fresh lemon juice brightens everything up. It’s comforting, hearty, and easy enough to whip up any night of the week. If you love these flavors I recommend checking out this spicy calabrian chili shrimp with white bean recipe, these 10-minute Alfredo butter beans or this lemon artichoke pasta.
Why You’ll Love This Recipe
- Quick and easy. Ready in under 30 minutes, it’s ideal for busy weeknights.
- Budget-friendly comfort. Made with affordable pantry staples like beans, stock, and pasta.
- Protein-packed. White beans add creaminess and a boost of plant-based protein.
Key Ingredients in This Recipe
- Beans – Navy beans are small, mild beans with a slightly nutty flavor. They remain tender without falling apart after a long cooking period (though I blend them into the sauce). Cannellini or Great Northern beans can also be used to create the creamy sauce.
- Onions and garlic – Sautéed onions and garlic provide the depth of flavor for the sauce.
- Chicken stock – Either chicken broth or vegetable broth can be used to add flavor and create the brothy sauce for the pasta. While I typically use chicken broth, vegetable broth can be used to keep it vegetarian.
- Pasta – I love using thick and wide paccheri noodles for this pasta recipe. They are larger and wider tubes than rigatoni. If you can’t find paccheri, I recommend substituting rigatoni, penne or ziti.
- Lemon – Be sure to grate your lemon zest before squeezing the lemon into the sauce! It adds a refreshing bright flavor to balance the creamy white bean sauce.
- Parmesan – Grated Parmesan cheese adds a bit of nutty flavor while also working to thicken the sauce slightly, enhancing the creamy texture. I also use additional Parmesan to garnish the top of the pasta prior to serving.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Stock: The chicken stock can easily be swapped with vegetable broth if needed.
- Greens: For extra greens add a few handfuls of spinach or kale to the sauce, cooking until wilted.
How to Make Creamy White Bean and Lemon Pasta (Step-by-step)
Heat a large pot over medium heat. Add the olive oil and heat through, then add the onion. Sauté, stirring frequently until golden brown, about 6 minutes, turning down the heat if they cook too fast. Add the garlic and sauté just until fragrant.
Add the beans and stock and bring to a simmer over medium heat. Lower heat to medium-low and simmer, stirring occasionally, until the beans start to fall apart, about 10 minutes. Season to taste with salt and cool slightly.
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until just al dente, about 8 minutes. Reserve 1 cup (240g) of the pasta cooking water, then drain the pasta and return to the pot.
Use an immersion blender or stand blender to blend the sauce with ½ cup (118g) of the pasta cooking water until smooth.
Pour over the cooked pasta and stir to combine over medium-low heat. Add the lemon juice and grated Parmesan cheese. If the sauce is too dry, add more of the pasta cooking water and stir to combine.
Divide among serving bowls and garnish with lemon zest and additional Parmesan cheese. Serve immediately.
How to Store and Reheat White Bean Pasta
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water to loosen the sauce.
FAQ – Frequently Asked Questions
Yes! Canned white beans (like cannellini, navy, or Great Northern) work perfectly. Just drain and rinse them before adding to the pasta.
Yes! Swap the chicken stock for vegetable stock to keep the pasta vegetarian-friendly.
Yes, simply use nutritional yeast instead of Parmesan. Though Parmesan actually has very low-lactose levels from the aging process.
Short shapes like rigatoni, penne, or shells are great for catching the creamy sauce, but spaghetti or linguine also work well.
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water to loosen the sauce.
Other Recipes to Try
If you enjoy this creamy white bean and lemon pasta recipe, give these weeknight pastas a try and follow me on Instagram:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Simple Creamy White Bean and Lemon Pasta
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Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, sliced
- 2 cloves garlic, chopped
- 1 (15.5 ounce) navy beans, rinsed and drained (or 1 ½ cooked cups navy beans)
- 1 cup chicken stock (or vegetable broth)
- Kosher salt, as needed
- ½ pound Paccheri noodles, or rigatoni, penne or ziti
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- ½ cup grated Parmesan cheese
Instructions:
- Heat a large pot over medium heat. Add the olive oil and heat through, then add the onion. Sauté, stirring frequently until golden brown, about 6 minutes, turning down the heat if they cook too fast. Add the garlic and sauté just until fragrant.
- Add the beans and stock and bring to a simmer over medium heat. Lower heat to medium-low and simmer, stirring occasionally, until the beans start to fall apart, about 10 minutes. Season to taste with salt and cool slightly.
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until just al dente, about 8 minutes. Reserve 1 cup (240g) of the pasta cooking water, then drain the pasta and return to the pot.
- Use an immersion blender or stand blender to blend the sauce with ½ cup (118g) of the pasta cooking water until smooth.
- Pour over the cooked pasta and stir to combine over medium-low heat. Add the lemon juice and grated Parmesan cheese. If the sauce is too dry, add more of the pasta cooking water and stir to combine.
- Divide among serving bowls and garnish with lemon zest and additional Parmesan cheese. Serve immediately.
Notes:
Nutrition:
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I LOVE that you blended beans into the sauce, so delicious and healthy!!
Thank you so much Sarah!! It gives it such a great texture!
So Good! Healthy comfort food at its best.
So happy to hear you enjoyed Deborah!