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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

Creamy White Bean Pasta with Roasted Brussels Sprouts and Cauliflower

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


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.


  • 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

Garlic, Wine, and White Bean Sauce

  • 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


  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.
  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.
  3. 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.
  4. 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.
  5. 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 1/2 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 1/2 cup of pasta cooking water. Top with fresh herbs, if desired.
  6. Serve and enjoy!


Raw cashews should be soaked in cool water for 8 hours, or use the quick soak method of soaking them in just boiled water for 45 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

Keywords: Creamy white bean pasta recipe