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Artichoke and White Bean Alfredo

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Shared by: Robin Robertson


  • 12 ounces linguine
  • 3 to 4 garlic cloves crushed
  • 1/2 teaspoon salt
  • 1 9-ounce jar marinated artichokes, drained
  • 1 cup cooked or canned white beans drained and rinsed, if canned
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 cup hot pasta water or vegetable broth
  • 1/2 cup plain unsweetened nondairy milk or creamer optional
  • 2 tablespoons minced fresh parsley or basil


  • Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes.
  • While the pasta is cooking combine the garlic and salt in a high-speed blender or food processor and mince well. Add the artichokes, white beans, nutritional yeast, olive oil, and hot pasta water and blend until smooth and creamy. Add the nondairy milk, if using, and blend until smooth. Taste and adjust seasonings.
  • Drain the pasta well and return it to the pot. Add the sauce and toss to combine. Serve hot, garnished with the parsley.

Bon appetit!