White Bean, Goat Cheese & Basil Cream Pasta

There is definitely a wrong way and a right way to be a vegetarian.  People who are thinking about coming over to the plant side have to be smart about their food choices in order to make it a healthy solution.  Especially people like me who love their carbohydrates (bring on the bread and pasta!).


Getting enough protein is key, obviously, but not going overboard on the carbs and cheese is also important.  Beans are an excellent source of protein & fiber and will leave you feeling satisfied so you won’t overdo it on the guilty pleasures, my friends pasta & cheese.


This decadent, creamy pasta dish looks a tastes like it’s full of guilt.  Even if you don’t like beans, you will love this dish.  The tangy goat cheese and refreshing basil mask the flavor of cannellini beans but blended all together they create a rich & velvety sauce.  Mix it over brown rice rotini & fresh spinach and top it with toasted walnuts for a complete meal.

White Bean, Basil & Goat Cheese Cream Sauce Pasta


  • 16oz Brown Rice Rotini Pasta
  • 2 cans of Cannellini Beans, drained and rinsed
  • 4oz of soft Goat Cheese
  • 1 clove of Garlic
  • 1 cup Fresh Basil
  • ½ cup Unsweetened Original Almond Milk
  • 2 TBSP Olive Oil
  • 2 cups Fresh Spinach
  • ½ cup Walnuts, toasted*


Cook the pasta according to directions, set aside.  While it is cooking, combine the cannellini beans, goat cheese, garlic and basil in a food processor and process until smooth.  Add almond milk a little bit at a time until the sauce is to your desired thickness (you can use more or less than the recipe calls for depending on your preference).  In a skillet, heat olive oil over medium-high heat.  Add spinach and sauté until wilted.  Add the spinach to the pasta and pour sauce over top, mixing until combined over low heat until heated through.  Top with toasted walnuts and serve immediately.

*To toast walnuts, preheat the oven to 400°F and bake walnut pieces on a pan lined with foil for about 5 minutes or until fragrant.

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