Serves a Crowd

Black Bean Fettuccine with Creamy Garlic White Cannellini Sauce

January 27, 2019
0 Ratings
Photo by Georgette Hartner
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 6-8
Author Notes

100% Organic Black Soya Bean Fettuccine with a homemade creamy garlic white cannellini alfredo sauce. It's absolutely delicious! —Georgette Hartner

What You'll Need
  • Black Bean Pasta
  • 1 box Organic Black Soya Bean Fettuccine
  • 1 Zucchini spiral cut
  • 1 cup frozen edamame beans thawed
  • Vegan Basil Pesto optional
  • Vegan Parmesan Cheese
  • Creamy Garlic White Cannellini Sauce
  • 2 15 ounce cans Cannellini beans drained and rinsed
  • 3 cloves garlic chopped
  • 2 tablespoons Extra virgin olive oil
  • 1 cup Almond milk unsweetened
  • 1 bunch parsley chopped
  • salt and pepper to taste
  1. Black Bean Pasta
  2. Prepare bean pasta according to directions on package. Drain and place in large bowl.
  3. Spiral cut zucchini, add to pasta and toss until combined.
  4. Add edamame and cheese and toss.
  1. Creamy Garlic White Cannellini Sauce
  2. In a small saucepan saute garlic in olive oil.
  3. In a blender add beans, garlic, almond milk, salt and pepper. Blend on high speed until mixture is completely smooth.
  4. Place sauce into a large pan. Cook, stirring occasionally until desired temperature reached.
  5. Serve warm over pasta and garnish with parsley and additional Parmesan.
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