Vegan White Bean Aglio Olio Recipe: A Simple Pasta Delight

A Pasta Night to Remember
It was one of those hectic weekdays when I got home late, starving, and with zero energy for a big cooking project. I rummaged through my pantry, spotted a can of cannellini beans, and decided to jazz up a classic aglio olio. That’s how this vegan white bean aglio olio recipe was born—a garlicky, spicy, and oh-so-satisfying dish that’s now a staple for plant-based pasta meals and quick healthy dinners in my house. Ready in under 30 minutes with just a handful of ingredients, it’s proof that simple can be spectacular. Grab your skillet, and let’s make some pasta magic!

Must-Have Kitchen Tools for This Recipe

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Before we dive into the ingredients, let’s talk about the tools that make this vegan white bean aglio olio recipe a breeze to whip up. (Note: These are affiliate links—I may earn a small commission if you purchase through them, at no extra cost to you!)

• Large Skillet: Sautéing the sauce needs a good pan—try this non-stick skillet for easy tossing.
• Pasta Pot: Boiling spaghetti is simpler with this pot—roomy and easy to drain.
• Sharp Knife: Chopping garlic and parsley is quick with this chef’s knife—a kitchen must-have.
• Tongs: Twirling pasta into the sauce is a cinch with these tongs.

These tools keep things fast and fuss-free, perfect for quick healthy dinners like this aglio olio.

The Ingredients That Make This Vegan White Bean Aglio Olio Recipe Shine

This vegan white bean aglio olio recipe is all about bold, simple flavors. Here’s what you’ll need (serves 2-3):

• 200g (7 oz) spaghetti (or your preferred pasta) – The twirly base of the dish.
• 4 cloves fresh garlic, finely chopped – The star of aglio olio.
• 1–2 fresh chilies or 1 tsp red pepper flakes – Adjustable heat to wake up your taste buds.
• 3 tbsp fresh parsley, finely chopped – A fresh, herby lift.
• 1 can (400g/14 oz) cannellini beans, drained and rinsed – Creamy and protein-packed.
• 4 tbsp extra virgin olive oil – Rich and silky flavor.
• 1 tsp sea salt (for the sauce) – Brings it all together.
• Water and 1 tsp salt (for cooking pasta) – Basics for perfect pasta.

These pantry staples transform into a vegan white bean aglio olio recipe that’s ideal for plant-based pasta meals.

Step-by-Step Instructions: How to Make White Bean Aglio Olio

Cooking this vegan white bean aglio olio recipe is like a quick dance in the kitchen—easy steps, delicious results. Let’s get started! Disclosure: This post contains affiliate links.

Step 1: Prep the Flavors

Finely chop the garlic, parsley, and fresh chilies (if using). If you’re going with red pepper flakes, just set them aside. This prep sets the stage for big flavor in minutes.

Step 2: Sauté the Base

Heat 4 tablespoons of extra virgin olive oil in a large skillet over low heat. Add the chopped garlic and chilies (or red pepper flakes) and sauté for 30 seconds—just until the garlic is aromatic. Keep the heat low to avoid burning—it’s all about that golden glow.

Step 3: Add Beans and Parsley

Stir in the drained cannellini beans and chopped parsley. Bump the heat to medium-low and cook for about 5 minutes, stirring occasionally. The beans soak up the garlicky oil, and the parsley adds a fresh pop.

Step 4: Cook the Pasta

Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the spaghetti according to the package, shaving off 1 minute for al dente. Before draining, reserve 1 cup of pasta water—it’s the secret to a silky sauce.

Step 5: Toss It Together

Add the cooked pasta to the skillet with the sauce. Pour in about ½ cup of reserved pasta water and toss over medium heat for 1–2 minutes, until the pasta is coated and perfectly al dente. Add more water if you want it creamier—it’s your call!

Step 6: Serve It Up

Plate the pasta, spoon extra white bean sauce on top, and sprinkle with a bit more parsley if you’re feeling fancy. Serve it hot and dive in!

Pin-Friendly Tip: Snap a close-up of the pasta twirled with beans and a parsley garnish—perfect for your “Quick Healthy Dinners” Pinterest board!

Tips to Customize Your Vegan White Bean Aglio Olio Recipe

This dish is a blank slate—make it yours! Here’s how:

• Spice It Up: Add extra chilies or a pinch of cayenne for more kick.
• Green Boost: Toss in spinach or kale with the beans for extra nutrition.
• Flavor Twist: Splash in a bit of lemon juice at the end for brightness.
• Pasta Swap: Try linguine or penne instead of spaghetti.
• Meal Prep: Double the sauce—it keeps in the fridge for 3–4 days.

I made this for a friend who “doesn’t like beans,” and she cleaned her plate—total win!

Nutritional Info: Why This Plant-Based Pasta Meal Rocks

This vegan white bean aglio olio recipe is light yet satisfying. Per serving (1/3 of the recipe):

• Calories: ~400 kcal – Balanced and filling.
• Protein: ~14g – Beans and pasta team up!
• Fiber: ~8g – Keeps you full and happy.
• Fat: ~18g – Healthy fats from olive oil.
• Carbs: ~55g – Energizing and hearty.

Beans add protein and fiber, while garlic brings antioxidants—perfect for quick healthy dinners.

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FAQs About Vegan White Bean Aglio Olio

Q: How quick is this vegan white bean aglio olio recipe?
A: Under 30 minutes—ideal for busy nights!

Q: Can I use dried beans?
A: Yes! Cook 1 ½ cups dried beans ahead—about 400g cooked.

Q: Is it gluten-free?
A: Swap for gluten-free pasta, and you’re set!

Q: Can I skip the oil?
A: Sauté with broth instead—still tasty, just lighter.

Q: How do I store leftovers?
A: Fridge for 3–4 days—reheat with a splash of water.

Conclusion: Twirl Into This Vegan White Bean Aglio Olio Recipe

This vegan white bean aglio olio recipe is a weeknight hero—fast, flavorful, and oh-so-simple. It’s the perfect plant-based pasta meal, blending creamy beans and garlicky goodness into a dish that’s ideal for quick healthy dinners. Whether you’re slurping it solo or sharing with friends, it’s a keeper.