Creamy White Bean Fettuccine Alfredo: The Silky

Name: Creamy White Bean Fettuccine Alfredo: The Silky
Total time: 30 min
Ingredients: 1 lb (450 g) Fettuccine pasta; 1 Tbsp (15 ml) Kosher salt (for boiling water); 1 Tbsp (15 ml) Olive oil; 4 Tbsp (60 g) Unsalted butter; 4 large cloves Garlic, finely minced; 1 (15 oz / 425 g) can Cannellini beans (or Great Northern beans), well rinsed and drained; 1 cup (240 ml) Low-sodium vegetable stock (or chicken stock); ½ cup (120 ml) Whole milk (or half-and-half); Pinch of freshly grated Nutmeg; ½ tsp (2.5 ml) Black pepper, freshly ground; ¾ tsp (3.7 ml) Kosher salt (adjust to taste); 1 cup (90 g) Freshly grated Parmesan cheese (Parmigiano Reggiano is strongly recommended); ¾ cup (180 ml) Reserved pasta water (as needed for emulsification); 2 Tbsp (30 ml) Fresh parsley, chopped (for garnish)

hertaste.net

This Creamy White Bean Fettuccine Alfredo swaps heavy cream for a velvety white bean puree, delivering a lighter, high-fiber Creamy White Bean Pasta Sauce. Read

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Ingredients

1 lb (450 g) Fettuccine pasta
1 Tbsp (15 ml) Kosher salt (for boiling water)
1 Tbsp (15 ml) Olive oil
4 Tbsp (60 g) Unsalted butter
4 large cloves Garlic, finely minced
1 (15 oz / 425 g) can Cannellini beans (or Great Northern beans), well rinsed and drained
1 cup (240 ml) Low-sodium vegetable stock (or chicken stock)
½ cup (120 ml) Whole milk (or half-and-half)
Pinch of freshly grated Nutmeg
½ tsp (2.5 ml) Black pepper, freshly ground
¾ tsp (3.7 ml) Kosher salt (adjust to taste)
1 cup (90 g) Freshly grated Parmesan cheese (Parmigiano Reggiano is strongly recommended)
¾ cup (180 ml) Reserved pasta water (as needed for emulsification)
2 Tbsp (30 ml) Fresh parsley, chopped (for garnish)