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Black bean fettuccine dish2

Black Bean Fettuccine with Creamy Garlic White Cannellini Sauce

This recipe uses 100% Organic Black Soya Bean Fettuccine with a homemade creamy garlic white cannellini sauce and it is absolutely delicious. 

Course Main Course
Cuisine American, Italian
Keyword alfredo, black bean, fettuccine, organic, pasta, sauce, vegan, vegetarian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 people
Author jettskitchen.com

Ingredients

Black Bean Pasta

  • 1 box Organic Black Soya Bean Fettuccine
  • 1 Zucchini spiral cut
  • 1 cup Frozen edamame beans thawed
  • 1 cup Vegan Parmesan
  • Basil Pesto optional

Creamy Garlic White Cannellini Sauce

  • 2 15 ounce cans Cannellini beans drained and rinsed
  • 3 cloves Garlic chopped
  • 2 Tablespoons Extra virgin olive oil
  • 1 cup Almond milk unsweetened
  • 1 bunch parsley chopped
  • salt & pepper to taste

Instructions

Black Bean Pasta

  1. Prepare bean pasta according to directions on package. Drain and place in large bowl. 

  2. Spiral cut zucchini, add to pasta and toss until combined.   

  3. Add edamame and cheese and toss. 

Creamy Garlic White Cannellini Sauce

  1. In a small sauce pan saute garlic in olive oil.  

  2. In a blender add beans, garlic, almond milk, salt and pepper. Blend on high speed until mixture is completely smooth. 

  3. Place sauce into a large pan. Cook, stirring occasionally until desired temperature reached. 

  4. Serve warm over pasta and garnish with parsley and additional Parmesan.

  5. Enjoy!