Cannellini beans turn spaghetti or linguine into a pantry dinner with garlic, lemon and Parmesan. Cook the garlic gently in butter and olive oil, then toss the pasta with the beans and a little reserved cooking water. The aim is a glossy coating that clings to the pasta, so add any extra water in small splashes.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Gently heated garlic flavours the butter and oil without needing to brown.
- Drained canned beans need only a brief warm-through before joining the pasta.
- Reserved pasta water helps bring the butter, Parmesan and lemon together around the strands.
- For a vegan variation, replace the butter with olive oil and use dairy-free Parmesan.
Substitutions
Use olive oil and dairy-free Parmesan for a vegan version. Chickpeas may replace cannellini beans.
Ingredient choices and cooking cues
This pasta gets its coating from butter, olive oil, Parmesan and starchy pasta water rather than cream. The water helps the fat and cheese spread into a light sauce that adheres to the strands. Reserve it before draining the pasta, and keep more available than the initial amount: different pasta shapes and cheeses absorb moisture differently. Add only what the pan needs to stay glossy.
Sliced garlic should turn fragrant in the warm butter and oil without becoming dark brown. Thin slices can colour quickly, so watch the edges and use the specified moderate-low heat. Burnt garlic brings a bitterness that lemon cannot disguise. Cannellini beans add a soft, creamy contrast; fold them through carefully to keep most of them intact rather than turning the entire pan into a bean mash.
Finely grated Parmesan disperses more readily than large shavings. Toss it through with the lemon and reserved water so it coats the pasta instead of sitting in dry clumps. Lemon zest supplies fragrance, while the juice cuts through the richness. The finished pasta should look lightly coated, with no oily pool or dry, chalky cheese on the bottom. Parsley adds a fresh finish after the sauce comes together.
Storage and reheating
Refrigerate for up to 4 days. Reheat gently with a splash of water.
Serving ideas
Serve the pasta immediately after tossing with the beans, Parmesan and reserved water. Keep the sauce glossy rather than watery by adding any extra pasta water in small splashes.
Recipe card
Garlic Butter White Bean Pasta
Ingredients
Method
- Cook the pasta in salted water until al dente. Reserve pasta water, then drain.
- Melt the butter with the olive oil in the pot over medium-low heat. Add garlic and cook for 1 minute without browning.
- Add the beans and red pepper flakes. Cook for 2 minutes, then add the pasta, lemon zest, lemon juice, Parmesan, and reserved pasta water.
- Toss until glossy and evenly coated. Add more pasta water if needed, then finish with parsley.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 526 kcal |
| Protein | 20.5 g |
| Fat | 13.8 g |
| Saturated fat | 6.2 g |
| Carbohydrate (including fiber) | 79.3 g |
| Fiber | 5.9 g |
| Sugar | 2.8 g |
| Sodium | 371 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why has the sauce become thick after serving?
Pasta continues to absorb moisture, and the cheese sauce firms as it cools. A small splash of reserved pasta water can loosen it while it is still in the pan. Toss gently and reassess before adding more; the goal is a coating, not a broth.
Can I use a different white bean?
Drained canned butter beans or other cooked white beans can work, but size and softness change the texture. Large beans need gentler handling. Uncooked dried beans need separate preparation and cannot go straight into the brief bean-warming stage.
More recipes to try: White Bean and Kale Soup · Creamy Tomato Orzo with Spinach.
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