White bean aglio olio pasta is our take on classic spaghetti aglio olio. Cannellini beans add a wonderful flavor, extra protein, and creamy texture to this delicious dish.
You can make this easy pasta recipe while the spaghetti cooks. It’s a tasty and budget-friendly family dinner.
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When Louise and I moved to Italy in 2021, we would eat pasta at least once a day.
We had to catch up on all of our “missed pasta meals” while we lived abroad 😅.
Quickly, I developed my own interpretations of the Italian classics, and this is one of them.
White bean aglio olio is (one of) my twist(s) on spaghetti aglio e olio.
Creamy cannellini beans are superb with garlic and oil sauce. They add a next-level-creaminess that you will love. Enjoy ❤️.
Most people know and appreciate spaghetti aglio e olio. It is a classic Italian pasta dish that’s become an international sensation thanks to its simplicity and taste.
But have you ever tried white bean aglio e olio? Oh, you are in for a treat 😆!
Cannellini beans add plenty of creaminess and a pleasant nutty flavor. As a bonus, they improve its nutrition by adding fiber and vegetarian protein.
I promise that this pasta dish is easy to make. Toss a can of drained and rinsed white beans in the aglio e olio sauce, add the al dente spaghetti, et voilà 👌.
You’ve got a nutritious, creamy, tasty, and vegetarian dinner recipe that the whole family will love.
Oh, and for all of the veggie–lovers out there, feel free to toss in your favorite veggies.
White bean aglio e olio is a flexible and forgiving dish. We often toss in the vegetables that hide in the bottom of the fridge.
Try roasted cauliflower, spinach leaves, steamed broccoli, or sautéed kale. Mix the veggie well will the garlic oil sauce, and serve steaming hot.
Ingredients
Pasta
Pick your favorite long pasta. We like making white bean aglio olio with spaghetti, but you can choose other long pasta types, such as linguine, bucatini, and spaghettoni.
Bucatini, linguine, and spaghettoni typically demands a longer cooking time before al dente, so read the package instructions before cooking it.
Garlic
Use fresh garlic (garlic powder won’t work) and chop it finely with a knife.
Chili or red pepper flakes
You can use red pepper flakes or thinly sliced fresh chilis. Adjust the level of spiciness based on your preference.
Parsley
Go for Italian parsley or flat-leaf parsley for best results.
White beans
We recommend cannellini beans because they have thin skin and a mild flavor that goes perfectly with the aglio e olio sauce. You can use canned or dried cannellini beans.
You can substitute navy beans, butter beans, or chickpeas for white beans. Make sure that that they are drained and rinsed well before adding them to the pasta.
Here’s our guide on how to cook dried white beans.
Salt
You’ll need salt for the sauce and the pasta water. We recommend sea salt.
How to make white bean aglio e olio
Finely chop garlic, parsley, and chili. If you use red pepper flakes, you don’t have to chop them.
Warm up the olive oil in a large skillet, add garlic and chili, and fry them on low heat for 30 seconds.
Add the chopped parsley, drained and rinsed cannellini beans, and cook them in the oil on medium-low heat for about 5 minutes.
In the meantime, cook the pasta in a large pot of salted boiling water per package instructions minus 1 minute.
When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.
Add one ladleful of reserve pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
Serve immediately with a couple of spoonfuls of white bean aglio olio sauce on top.
Storage
Make ahead: this is not the best recipe to make ahead or use for meal prep, as the pasta is best right after it is cooked.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 36 hours. Reheat in the microwave for 2 minutes or in a pan with a dash of water.
Freezer: this recipe is not freezer friendly.
More easy pasta recipes
- Broccoli pasta
- Pasta e ceci
- Hummus pasta
- Cherry tomato pasta
- Spaghetti Pomodoro
- Pasta alla Puttanesca
- Pasta e fagioli
For many more pasta ideas, check out our pasta category page.
White bean aglio olio
Ingredients
- 12 ounces spaghetti
- ⅓ cup extra virgin olive oil
- 3 cloves garlic grated or minced
- 1 small red chili finely chopped, or 1 – 2 teaspoons red pepper flakes. Adjust to your liking.
- 4 tablespoons parsley finely chopped
- 1 can (15 ounces) cannellini beans or 1½ cups cooked beans
- ¼ teaspoon salt or more to taste
Instructions
- PREP THE INGREDIENTS: Grate or mince 3 cloves garlic, chop 4 tablespoons parsley, and 1 small red chiliHeat ⅓ cup extra virgin olive oil in a large skillet, add garlic and chili, and sauté on low heat for 30 seconds.
- MAKE SAUCE: Add the chopped parsley, 1 can (15 ounces) cannellini beans (drained and rinsed), ¼ teaspoon salt, and sauté on medium-low heat for about 5 minutes.
- COOK PASTA: In the meantime, cook 12 ounces spaghetti in a large pot with plenty of salted boiling water.Cook as per package instructions minus 1 minute.When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.Add one ladleful of reserve pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
- SERVE: Serve immediately, each portion with a couple of spoonfuls of sauce on top.
Video
Notes
Nutrition
If you liked this pasta, you might also enjoy:
I added basil, rosemary, lemon juice and feta. 💯
Delicious!! Even for our carnivorous family members!!
I made this for dinner tonight and it had lots of flavor and was very filling. I used red pepper flakes, a can of white northern beans, and butter beans because that’s what I had on hand. Will definitely make this again.
Fantastic, Nicole, it sounds like a wonderful meal with butter beans and Northern beans! 🎉
Thank you for your comment and your rating, I’m delighted you enjoyed this pasta.
Kindest, Louise
Just made tonight, DELICIOUS!