This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts.

Get the Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts recipe!


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