Lemons and Basil

White Bean Creamy Alfredo with Zucchini Pasta + Le Creuset

I know, I know. Another zucchini pasta dish, but what can I say, we eat zucchini pasta weekly and there are so many different healthy ways to fix it! This White Bean Creamy Alfredo with Zucchini Pasta has become a recent favorite. It is SO easy to make and other than a few spices and herbs, contains 4 ingredients. Zucchini + White Beans + Almond Milk + Cheese. That’s pretty much it. You’ll definitely want to add in a little garlic, salt, and pepper to give it that creamy Alfredo taste, but let me also strongly recommend the smoked paprika and turmeric. They add a little color, but more importantly add such great flavor.

And best of all, I’ve got a great GIVEAWAY for you today! I’m a huge fan of Le Creuset, and they’ve got a brand new line of nonstick cookware. I had the honor of receiving their shallow frying pan and casserole saucepan, both of which I used in this recipe. These pieces make for such easy cleanup. I have other nonstick cookware pieces made by other manufacturers, but non the quality of these. We eat a lot of eggs in our house and I can cook them in the shallow frying pan without the use of any cooking spray or butter to grease the pan. That saves me both time and money. You can read some additional features of these great products below:

Each piece is infused with Le Creuset’s brand DNA and smart design:

The new line is made of the same proven material as the current:

Be sure to enter the GIVEAWAY below!


White Bean Creamy Alfredo with Zucchini Pasta
Prep time
Cook time
Total time
This White Bean Creamy Alfredo with Zucchini Pasta is a great weeknight dinner options, it's full of nutrition and comes together in less than 30 minutes!
Recipe type: Dinner
Serves: 2
  • 1 (15-ounce) can great northern beans,drained and rinsed
  • ¾ {scant} cup unsweetened vanilla almond milk {I used just under ¾ cup}
  • ¼ cup freshly grated Romano cheese (1/3 ounce)
  • 1 tbsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ½ teaspoon sea salt
  • ¼ tsp turmeric
  • 3 large zucchini, spiraled
  • garnish with fresh grated black pepper and Romano cheese
  1. Add drained great northern beans, almond milk, freshly grated Romano cheese, Italian seasoning, garlic powder, smoked paprika, black pepper, sea salt, and turmeric to the bowl of a food processor.
  2. Blend on high for 30-45 seconds or until mixture is completely smooth. Puree, blending for about a minute until completely smooth.
  3. Add to small sauce pan and cook over medium-low heat.
  4. Meanwhile, use a spiralizer to cut the zucchini into ribbons or noodles, your preference.
  5. Add them to large saute pan and cook over medium heat for 3-5 minutes, stirring frequently to ensure it cooks evening.
  6. Divide zucchini into two bowls, add cooked sauce, top with additional grated Romano cheese and black pepper, and serve.
Nutrition Information
Serving size: 1 Calories: 274 Fat: 3.3 Saturated fat: 1 Unsaturated fat: 1.5 Trans fat: 0 Carbohydrates: 46 Sugar: 12 Sodium: 510 Fiber: 16.5 Protein: 20 Cholesterol: 4.9

Recipe adapted from Kitchen Treaty.

These products were provided by Coaction PR on behalf of Le Creuset. All opinions are my own, and I truly love their nonstick cookware. Thank you for supporting the sponsors who keep Lemons and Basil in action!