Oil-Free Vegan Pesto White Sauce for Linguine and Asparagus

It is really easy to go dairy-free these days.  Us vegans are inventing more and more new ways to use healthy plant-based foods in traditional recipes.  Recently found out you are lactose intolerant?  This website is for you!  Look around…

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For example, if you would like to have a milk-free sauce for your pasta, or maybe you are trying to lose weight and avoid fat – here is a vegan, creamy fat-free white sauce recipe to add to your bag of tricks.

It has pesto ingredients like basil, garlic, and lemon, but is no-oil, with healthy walnuts instead.   Did you know walnuts slowed the growth of cancer tumours in studies?  White kidney beans make it thick, you don’t need any flour – so it is gluten-free.

Forget about taking time stirring on the stove, this sauce is easier than that, blend the ingredients, and DONE.

This vegan white sauce recipe is better than alfredo sauce, I think you will find it very delicious and satisfying.

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If you are in Canada – I recommend these products for your lemon and pepper, from Epicure.  Click image to view information.

Bring together the wonderful flavours of basil and garlic in a creamy pesto sauce, with fresh linguine, and crispy asparagus, for a healthy taste of Italy!

Image of creamy vegan white sauce with linguine pasta and asparagus on a plate.

Wonderful White Bean and Walnut Sauce with Asparagus and Linguine

Jeanette
This sauce has a pesto flavour and is simply delicious with basil, garlic, lemon and healthy walnuts instead of processed oil. 
It is so easy to make, and clean up, this vegan white pasta sauce takes only 5 minutes in a blender.
Linguine has more surface area than spaghetti, and will hold more sauce, so works very well and asparagus complements the lemon and pesto ingredients.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Sauce
Cuisine Italian
Servings 8 servings
Calories 340 kcal

Instructions and Ingredients
  

  • 375 g whole grain pasta linguine
  • 2.25 pounds asparagus
  • 540 ml white kidney beans
  • 1/2 cup soy milk or other unsweetened non-dairy milk
  • 1 tbsp basil
  • 2 garlic cloves cut in half
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 cup walnuts
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/4 cup water hot, from pasta cooking

Epicure Items

  • steamer Available in Canada only. There are many sizes, made from a durable silicone, these steamers are awesome.
  • Boil water and cook pasta according to package instructions.
    Image of linguini pasta boiling in a pot of water on the stove.
  • Wash, cut off ends, and cut asparagus into 2 inch lengths.
  • Microwave asparagus in a microwave steamer.  If you are in Canada, I recommend the Epicure steamers. See link in ingredients.
    Image of cut asparagus in a microwave steamer.
  • In a high speed blender, blend white kidney beans with soy milk, basil, garlic cloves, oregano, salt, walnuts, nutritional yeast, lemon juice. 
    Image of vegan white pesto sauce ingredients in blender, before blending.
  • Add hot pasta cooking water to warm and thin to desired consistency.
    Image of blended oil free vegan pesto white sauce made from white kidney beans.
  • Drain pasta, plate with asparagus, and immediately spoon creamy pesto sauce over steaming pasta.  Or, if the pasta has cooled, microwave the sauce first in a small dish, to warm it, then spoon over and serve.
    Image of two plates of vegan creamy pesto linguine with asparagus

Notes

Serving Suggestions: fresh ground pepper and additional lemon juice.

Nutrition

Nutrition Facts
Wonderful White Bean and Walnut Sauce with Asparagus and Linguine
Amount Per Serving (1 / 8th of recipe)
Calories 340 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 305mg13%
Potassium 739mg21%
Carbohydrates 58g19%
Fiber 8g33%
Sugar 3g3%
Protein 18g36%
Vitamin A 1015IU20%
Vitamin C 8.9mg11%
Calcium 102mg10%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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