Name: Creamy White Bean Pasta with Roasted Brussels Sprouts and Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb (454 grams) Brussels sprouts, halved; 2 cups cauliflower florets; 2 tablespoons extra-virgin olive oil; Pinch of sea salt and freshly ground black pepper; 3/4 pound uncooked pasta; 2 tablespoons salted butter; 4 large garlic cloves, chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon hot red pepper flakes, or more to taste; 1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc; 1 1/2 cups cooked white beans (or 1 14-oz can, drained and rinsed); 1/2 cup raw cashews, soaked and drained (see note); 1 1/2 cups unsweetened, unflavoured non-dairy milk; 3/4 teaspoon sea salt; Freshly ground black pepper, to taste; Zest and juice of 1 lemon; 1/3 cup shredded pecorino or parmesan cheese; Chopped fresh herbs

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This creamy white bean pasta with roasted Brussels sprouts and cauliflower is a delicious and comforting vegetarian pasta dish for the winter months. Make it vegan by replacing the pecorino cheese with nutritional yeast or vegan parmesan cheese.

the featured image for this post, an overhead photo of the creamy white bean pasta with cauliflower and Brussels sprouts in a white bowl on a light pink backdrop

Did you know that you can make a delicious and creamy sauce for pasta using white beans? I have done it a couple of times before (see this Creamy White Bean Basil Pasta and this Creamy White Bean Mac and Cheese).

This time around, I created a creamy white bean pasta sauce that’s tossed with pasta, roasted Brussels sprouts, and cauliflower. What makes this dish so incredibly divine, in my opinion, is the addition of garlic sautéed in butter, as well as a generous splash of white wine.

This pasta dish does look elegant (and it is!), but it is surprisingly easy to prepare. So, while it is entirely date night-appropriate, it is just as good for feeding the family on a weeknight. (Don’t worry, the alcohol in the wine is cooked off. That being said, if you prefer not to consume alcohol, you can omit the wine. Just replace it with an equivalent amount of vegetable broth.)

close up overhead shot of some pasta twirled around the tines of a fork

why this recipe works

Wholesome, seasonal ingredients
Simple to prepare, even on a weeknight
Easy to customize
Vegetarian, and easy to make vegan
A cream sauce made without the heavy cream
Perfect comforting meal to warm you up on a cold winter’s day!

close up overhead shot of the pasta in a cast iron skillet

ingredients and notes

Pasta: You can use any shape and variety that you like. I used my favourite tagliatelle, but short-cut pasta noodles, such as rotini, rigatoni, and penne would also be great!

Brussels sprouts: Roasted Brussels sprouts are delicious. If you do not like Brussels sprouts, you may use broccoli instead.

Cauliflower: The cauliflower is roasted on the same pan as the Brussels sprouts.

Extra-virgin olive oil: For roasting the vegetables.

Butter: For sautéing the garlic. I recommend salted butter. I like grass-fed organic butter by Organic Meadow. You may use extra-virgin olive oil instead of butter.

Garlic: One of the keys to this ultra-flavourful white bean pasta is a generous amount of garlic, which you’ll sauté in butter.

Seasonings: Dried oregano and basil, hot red pepper flakes, sea salt, and freshly ground black pepper are all essential in providing depth of flavour.

White wine: Optional, but not really. 🙂 White wine makes the creamy white bean sauce extra elegant. If you wish, replace the wine with vegetable broth.

White beans: All cooked white beans work. Cannellini, great northern, and navy beans are good options. I used Eden Organic brand.

Cashews: Soaked and drained raw cashews make the sauce extra creamy and rich. You only need ½ cup, so this sauce is much lighter than many plant-based “cream” sauces.

Non-dairy milk: Use any unsweetened and unflavoured non-dairy milk that you like.

Pecorino cheese: The only ingredient in this recipe that is not vegan. It does provide an incredible flavour, but if you are vegan, use the same amount of nutritional yeast or your favourite vegan parmesan cheese. I have heard good things about Violife brand.

Lemon: You’ll add the zest and juice of 1 lemon to the sauce right before tossing it with the pasta. I recommend using organic lemons, especially since you’ll be eating the zest as well as the juice.

Tools and Equipment

Cast iron or stainless steel skillet
Large pot for cooking the pasta
Pasta strainer
Large rimmed baking sheet
Parchment paper
Blender (for best results, I recommend Vitamix or Blendtec)
Measuring cups
Measuring spoons

Instructions

Step 1: Preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper. Place the Brussels sprouts and cauliflower florets in the middle of the baking sheet. Drizzle with the olive oil and add a pinch of sea salt and pepper. Toss to coat. Spread out in an even layer and roast for 20-25 minutes, or until tender and beginning to char around the edges.

overhead shot of the Roasted Brussels sprouts and cauliflower

Step 2: While the vegetables are in the oven, prepare the sauce and cook the pasta. To prepare the sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until browned and fragrant. Stir in the oregano, basil, hot red pepper flakes, and wine. Simmer for five minutes.

the garlic, butter, herbs, and white wine in the pan

To make the creamy white bean sauce, combine the white beans, cashews, non-dairy milk, and sea salt in a blender. Blend until very smooth. Pour the sauce into the skillet containing the garlic and wine. Stir to combine and keep warm over low heat.

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white bean sauce being poured into the white wine garlic butter

the combined white bean sauce and white wine garlic butter

Step 3: Cook the pasta according to the directions on the package. Drain and reserve 1 cup of the cooking water. This will be tossed into the pasta at the end.

Step 4: Add the lemon zest and juice to the white bean cream sauce. Add the cooked pasta to the sauce and toss to coat. Mix in the pecorino cheese and ½ cup of the reserved cooking water. Toss again. Stir in the roasted Brussels sprouts and cauliflower, or simply reserve to serve over top. If the pasta is too dry, add the remaining ½ cup of pasta cooking water. Top with fresh herbs, if desired.

the cooked pasta and roasted vegetables added to the white bean sauce

the finished product in a cast iron skillet

Step 5: Serve and enjoy!

some of the pasta being scooped into a white bowl

straight on shot of the pasta in a white bowl

FAQs

Is this pasta dish healthy? It sure is! Brussels sprouts and cauliflower are packed with antioxidants, which help to protect cells from damage caused by free radicals. Both of these cruciferous vegetables are also high in fibre and vitamin C.

Extra-virgin olive oil and butter are both excellent sources of healthy fats. Extra-virgin olive oil contains heart-healthy monounsaturated fat, and butter is rich in conjugated linoleic acid (CLA), which is a type of fatty acid that may help lower one’s risk of heart disease and diabetes. Healthy fats are incredibly important in your diet and not to be feared!

Other healthy ingredients in this recipe include white beans (rich in fibre and minerals), cashews (rich in healthy fat and minerals), and pasta. Yes, pasta is an excellent source of carbohydrates (the body’s primary source of energy), protein, and, if you use whole grain varieties, fibre.

What type of noodles work best in this recipe? I used tagliatelle, but virtually any cut of pasta works. Spaghetti, rotini, fusilli, rigatoni, and penne would all be great.

Can I omit the wine? Yes, just replace it with ½ cup of vegetable broth. The sauce won’t have quite the same depth of flavour, but it will still be good.

overhead shot of a serving of pasta in a white bowl surrounded by the skillet and the cookie sheet of roasted vegetables

Variations

Creamy White Bean Pasta with Broccoli and Sun-Dried Tomatoes: Swap out the Brussels sprouts and cauliflower for an equivalent amount of broccoli. Mix ½ cup of chopped oil-packed sun-dried tomatoes at the end.
Creamy White Bean Pasta with Squash and Pomegranate: Swap out the Brussels sprouts and cauliflower for an equivalent amount of peeled cubed butternut squash or sliced delicata squash. Roast until tender, about 25 minutes. Right before serving, toss in the arils from one pomegranate. Top with lots of fresh parsley.
Creamy White Bean Pasta with Beets and Kale: Swap out the Brussels sprouts and cauliflower for 1 pound of diced beets. Roast until tender, about 35 minutes. Stir some chopped kale into the hot pasta and cook until it’s bright green.

HOW TO SERVE

This creamy white bean pasta doesn’t really beg for a side dish. It is so satisfying on its own. I simply served it with sourdough bread and butter on the side.

However, this avocado kale caesar salad with squash and beets would be delicious on the side, too.

a bowl of pasta with a slice of bread and butter on a light pink surface

how to store and keep

Store: Allow the pasta to cool, then transfer into an airtight glass container and store in the fridge for up to three days.

Reheat: Reheat in a saucepan on the stovetop, adding additional water or non-dairy milk to revive the sauce.

more healthy pasta recipes

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Creamy White Bean Pasta with Roasted Brussels Sprouts and Cauliflower