White Bean Creamy Alfredo with Zucchini Pasta | Lemons and Basil
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White Bean Creamy Alfredo with Zucchini Pasta

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!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner
Servings: 2
Calories: 274kcal
Author: Kaylee Pauley {adapted from Kitchen Treaty}


  • 1 15-ounce can great northern beans,drained and rinsed
  • 3/4 {scant} cup unsweetened vanilla almond milk {I used just under 3/4 cup}
  • 1/4 cup freshly grated Romano cheese 1/3 ounce
  • 1 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 teaspoon sea salt
  • 1/4 tsp turmeric
  • 3 large zucchini spiraled
  • garnish with fresh grated black pepper and Romano cheese


  • 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.
  • Blend on high for 30-45 seconds or until mixture is completely smooth. Puree, blending for about a minute until completely smooth.
  • Add to small sauce pan and cook over medium-low heat.
  • Meanwhile, use a spiralizer to cut the zucchini into ribbons or noodles, your preference.
  • Add them to large saute pan and cook over medium heat for 3-5 minutes, stirring frequently to ensure it cooks evening.
  • Divide zucchini into two bowls, add cooked sauce, top with additional grated Romano cheese and black pepper, and serve.


Serving: 1g | Calories: 274kcal | Carbohydrates: 46g | Protein: 20g | Fat: 3.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Cholesterol: 4.9mg | Sodium: 510mg | Fiber: 16.5g | Sugar: 12g