Save This cozy Broccoli White Bean Alfredo Vegan recipe is my go-to when I want something creamy and satisfying but need to keep it easy and meat-free. It delivers big comfort on busy nights using pantry staples and fresh broccoli for a nutritious, fuss-free dinner.
My family barely notices this Alfredo is vegan—the creamy bean sauce coats the pasta beautifully and feels indulgent. The first time I served this, even the picky eaters went for seconds.
Ingredients
- Dried pasta: Choose your favorite type such as fettuccine or penne. Whole wheat or gluten-free options hold up well
- Broccoli florets: Fresh is best for a bright color and snappy texture. Cut them about the same size for even cooking
- Cannellini beans: Canned beans make this so convenient. Look for a can with no added salt for better control of seasoning
- Nutritional yeast: Delivers cheesy depth without dairy. Opt for golden flakes for the best flavor
- Unsweetened plant-based milk: Almond, soy, or oat milk will all work. Make sure it is unflavored to keep the sauce savory
- Garlic powder: Adds warm mellow flavor without chopping. Use a fresh jar for the boldest taste
- Extra virgin olive oil: Lends richness and helps sauté the beans. Choose a cold-pressed bottle for pure flavor
Instructions
- Cook Pasta and Broccoli:
- Fill a large saucepan with salted water and bring to a rolling boil. Add the dried pasta and broccoli florets together. Cook uncovered for 8 to 10 minutes until the pasta is just al dente and the broccoli turns bright green yet tender. Drain and set aside. Cooking these together cuts down on dishes and guarantees perfect broccoli.
- Sauté the Beans:
- Heat extra virgin olive oil in a skillet over medium heat. Add the drained cannellini beans and stir occasionally for about 2 minutes. They should be warmed through and lightly glistened in the oil. This step develops flavor and helps the sauce blend smoothly.
- Blend Alfredo Sauce:
- Transfer the sautéed beans to a blender. Add nutritional yeast, unsweetened plant-based milk, and garlic powder. Blend on high power until the mixture is completely creamy and no bean skins remain. If your blender is larger, pause to scrape the sides for even texture.
- Combine and Warm:
- Place the drained pasta and broccoli back in the saucepan. Pour the silky bean sauce over the mix and toss thoroughly so every strand and piece is coated. Warm the whole pan on low heat if needed just until everything is heated through. Serve right away for the optimal creamy texture.
Save Broccoli is always the most fought-over bite in my house. My kids love the creamy sauce so much they do not even realize it is packed with beans. We once shared this meal as a family after a long hike and everyone asked for seconds
Storage Tips
Store leftovers in an airtight glass container for up to three days in the refrigerator. When reheating, add a small splash of plant milk and stir frequently over low heat to restore the sauce’s creaminess. Avoid using the microwave for too long as the sauce can thicken and pasta may dry out.
Ingredient Substitutions
Any small white bean such as navy or great northern works if you cannot find cannellini. Swap broccoli for cauliflower or a mix of quick-cooking veggies like peas and zucchini for variety. If you do not have nutritional yeast, use a dash of miso paste for an umami boost.
Serving Suggestions
This Alfredo is lovely on its own but really sings with cracked black pepper or a scatter of fresh basil. Add a squeeze of lemon for zing or a sprinkle of roasted red pepper flakes for heat. For extra crunch, toast some breadcrumbs in olive oil and sprinkle them over the top.
Cultural Context
Vegan Alfredo sauces are a delicious evolution of the classic creamy Italian favorite. Swapping dairy cream for white beans and nutritional yeast honors the sauce’s comforting nature while making it entirely plant-based and accessible for those with dietary needs. It is a dish I often serve to guests new to vegan food who are amazed at how luscious it can be.
Save If you are new to vegan cooking this Alfredo is a fuss-free way to win over even the most skeptical eaters.
Recipe Questions
- → What type of pasta works best for Alfredo with broccoli and beans?
Short shapes like penne or fusilli hold the sauce well, but any preferred pasta variety will work.
- → Can I substitute another bean for cannellini?
Yes, great northern or navy beans provide a similar creamy texture and mild flavor in the sauce.
- → How do I make the sauce extra creamy?
Blending beans with plant-based milk and nutritional yeast until completely smooth yields a rich, velvety texture.
- → What tips add more flavor to the sauce?
Add a squeeze of lemon juice or a pinch of chili flakes for a bright and subtly spicy finish.
- → Is the dish suitable for meal prep?
Yes, it keeps well refrigerated for up to three days. Reheat gently, adding a splash of plant-based milk if needed.