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Bright, garlicky, zingy, and on the table in 20 minutes — this lemon garlic white bean pasta is the weeknight emergency dinner that tastes like you spent hours making it. Simple, brilliant, endlessly satisfying.
Servings: 4 | Prep: 5 mins | Cook: 15 mins | Total: 20 mins
Ingredients:
- 400g spaghetti or linguine
- 2 cans white cannellini beans, drained
- 6 garlic cloves, thinly sliced
- 3 lemons, zested and juiced
- 4 tbsp olive oil
- 1 cup fresh parsley, chopped
- 1 tsp chilli flakes
- 3 tbsp nutritional yeast
- 1 pinch salt and pepper
- 1 cup pasta cooking water (reserved)
Instructions:
1. Cook pasta in well-salted boiling water according to package instructions. Before draining, reserve 1 full cup of the starchy pasta water — this is liquid gold for your sauce.
2. While pasta cooks, heat olive oil in a wide pan over medium-low heat. Add sliced garlic and chilli flakes. Cook slowly for 3-4 minutes until the garlic is golden and fragrant. Do not let it burn.
3. Add white beans and toss to coat in the garlic oil. Cook for 2-3 minutes until warmed through and lightly golden.
4. Add the drained pasta to the pan along with lemon zest, lemon juice, and most of the pasta water. 5. Toss vigorously for 2 minutes — the starch in the water creates a beautiful silky sauce.
5. Remove from heat and stir in nutritional yeast and most of the parsley. Add more pasta water if needed.
6. Plate and top with remaining parsley, extra lemon zest, and a generous drizzle of your best olive oil.
Nutritional Info (per serving):
Calories: ~580 | Protein: 22g | Carbs: 92g | Fat: 14g | Fibre: 12g | Vitamin C: 40% DV
💡 Tip: Never discard pasta water — the starch in it is what creates that glossy, restaurant-quality sauce that coats every strand of pasta perfectly!
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