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Vegan Lemon & White Bean Pasta

This creamy, dairy free, lemon white bean pasta is a quick and easy high protein dinner that the whole family will love. It's vegan, gluten free, and only takes 20 minutes to make!
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Claire Cary


  • 16 ounces pasta of choice
  • 1 bunch asparagus
  • 2 cups cooked white beans (I used navy)
  • 1/4 cup plain non dairy milk (I used almond)
  • 3 tbsp + 1 tbsp olive oil (divided )
  • 3-4 tbsp fresh lemon juice
  • 1 large white or yellow onion
  • 6 cloves garlic
  • 1/4 cup homemade cashew parmesan (sub nutritional yeast for nut free)
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried parsley
  • 1 tsp salt (or more to taste)
  • Black pepper to taste


  • Prep the cashew parmesan if you haven't already. If you're going to sub for nutritional yeast, just skip this step!
  • Bring a large pot of water to a boil and cook pasta according to package instructions. 
  • Mince the garlic, chop the onion, and add both to a pan with 1 tbsp of olive oil. 
  • Saute for 5-10 minutes or until slightly golden brown. 
  • Drain and rinse the white beans and add to a food processor
  • Transfer the onion and garlic to the food processor along with all remaining ingredients and process until completely smooth. You may need to let it run for a good 1-2 minutes to make sure it is completely smooth and no bean pieces remain. 
  • Taste and adjust seasonings as desired. 
  • To the same pan that you cooked the garlic and onion in, add the chopped asparagus and saute for 5-10 minutes or until it is your desired doneness. I like asparagus on the firm side, so I only cook it for about 5 minutes. 
  • Add the asparagus to the cooked pasta and pour the sauce on top. Stir together until well incorporated.
  • Top with red pepper flakes and more nutritional yeast or cashew parm if desired. 


Once prepared, this pasta will store in the fridge for about 3-4 days. 
Be sure to use plain and unsweetened milk in this recipe! You don't want any hints of vanilla sneaking in!
Any non-dairy milk will work such as soy milk if you have a nut allergy. 
If you want the sauce to be thinner, add more almond milk as needed until it reaches your desired consistency. 


Serving: 1bowl | Calories: 427kcal | Carbohydrates: 62g | Protein: 13.6g | Fat: 17.2g | Fiber: 9.3g | Sugar: 3.7g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: lemon asparagus pasta, lemon pasta, white bean pasta