Cannellini Bean Sauce (for Noodles or Pasta)
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Creamy, spicy and packed with protein and fiber, this Cannellini Bean Sauce for Pasta or Noodles is easy to make and full of delicious flavors! Slippery udon noodles, juicy shrimp, baby spinach and basil get tossed in a delectable, spicy and garlicky creamy chili oil sauce made from blended cannellini beans!
About This Recipe
Creamy, spicy, garlicky and SO delicious, I am in love with this Cannellini Bean Sauce!
I’ve been obsessed with making high protein creamy sauces from silken tofu for noodles like my Creamy Mapo Tofu Udon Noodles and Creamy Buldak Udon Noodles. I decided to try a blended white bean sauce and it turned out SO tasty and flavorful!
This recipe was inspired by Bold Bean Co and my Creamy Pumpkin Chili Oil Udon Noodles. We have here seared juicy shrimp, slippery udon noodles, baby spinach and fresh basil tossed in a delectable miso and chili oil blended cannellini bean sauce! Finished with a squeeze of lemon juice to brighten up everything, this dish is simply exquisite!
The sauce is extra creamy and thick thanks to the addition of Parmigiano Reggiano and ricotta, has savory umami notes from white miso paste, and fragrant toasted sesame aromas!
As for using noodles, you don’t need to! Use your favorite type of noodles or pasta and toss with this cannellini bean sauce!
While this white bean pasta sauce is not vegan, it can be made vegan with a few ingredients tweaks if needed. Whether if you’re looking for more ways to add plant-based protein and fiber to your diet or simply have a can of white beans that needs to be used up, give this recipe a try! I think you’ll love it!
Why You’ll Love It
- High protein thanks to white beans and shrimp.
- Ultra creamy and thick sauce!
- Spicy, garlicky and packs a flavorful punch!
- Easy to make on any given weeknight.
Ingredient Notes and Substitutes
- Cannellini Beans: The base of our creamy white bean sauce. You’ll need 1 can of drained white beans. Both cannellini and butter beans work well in this recipe.
- Cheese: Creamy ricotta cheese and freshly grated Parmigiano Reggiano (or Parmesan cheese). The aged Parmigiano Reggiano adds nutty, savory flavors while ricotta gives the sauce a smooth and velvety texture.
- White Miso Paste: Also known as shiro miso or kome miso. This fermented Japanese paste is made from soybeans, rice, and sometimes a little barley. It adds a savory depth of flavor and a mild nutty sweetness to the creamy miso butter sauce. Find it in a regular or Asian supermarket, or a specialty Japanese ingredients grocery store.
- Chili Oil (with sediment – flakes and seeds): I used Min Hong Chili Oil, a Hong Kong chili oil that is made with canola oil, garlic, chili, shallots and salt. You can use your favorite chili oil, chili crisp or chili crunch! Everything will become smooth and creamy once blended so prioritize the flavor over texture when selecting which chili oil to use.
- Sesame Oil: For toasted sesame aromas.
- Kosher salt and Black Pepper. To season the bean sauce.
- Shrimp: Use any size you like but I prefer the juicy, sweet flavor in larger shrimp and use size 16/20 (which means there are 16-20 pieces per pound of shrimp).
- Extra Virgin Olive Oil: For cooking the shrimp.
- Aromatics: Asian red shallots (substitute with regular shallots/eschalots or red onion), fresh garlic and fresh red chilies. I use Thai Bird’s Eye red chilies but any type of hot red chilies that are easily available to you will work. Omit the chilies for a milder dish.
- Unsalted Butter: To sauté the aromatics and add a rich, savory flavor.
- Baby Spinach: The mild bitterness balances out the rich, creamy texture of the sauce and also adds a pop of color. Baby kale, or arugula for a peppery flavor can be substituted.
- Fresh Basil: Adds sweet and aromatic herbaceous notes.
- Udon Noodles: I used frozen sanuki udon noodles here but you can use any type of noodles or pasta you love. Frozen udon can be found in the freezer section of Japanese supermarkets, your local Asian grocery store, and also some mainstream supermarkets. Vacuum sealed packs of pre-cooked fresh udon noodles or dried udon noodles can also be used. Note that dried udon won’t be as bouncy or chewy as frozen or fresh udon noodles. You can also use any noodle-type of pasta like fusilli lunghi bucati, linguini, fettuccine, etc.
- Noodle Cooking Water: To help blend our sauce and loosen it up when mixing with the noodles.
- Lemon Juice (unpictured): Brightens up the sauce at the end with a hint of acidity.
Cannellini Bean Sauce (for Noodles or Pasta)
Creamy, spicy and packed with protein and fiber, this Cannellini Bean Sauce for Pasta or Noodles is easy to make and full of delicious flavors! Slippery udon noodles, juicy shrimp, baby spinach and basil get tossed in a delectable, spicy and garlicky creamy chili oil sauce made from blended cannellini beans!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Asian-inspired
Ingredients
Shrimp:
- 9 ounces / 260 grams peeled and deveined Shrimp or Prawns (frozen weight, 10–12 pieces if using size 16/20) – thawed and rinsed thoroughly
- 1 teaspoon Extra Virgin Olive Oil, for cooking
Cannellini Bean Sauce Chili Oil Noodles:
- 1 small / 20-25 grams Asian Red Shallot (substitute regular shallot/eschalot or red onion) – finely chopped
- 2–3 / 15 grams Garlic cloves – minced
- 1–4 / 3-12 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*)
- ½ cup / 10 grams fresh Basil Leaves, loosely packed – thinly sliced
- 2 cups / 66 grams Baby Spinach – washed if needed
- 3 tablespoons / 16 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 1 (14-ounce / 400 grams) can Cannellini Beans (240 grams drained weight, substitute with butter beans) – drained and rinsed
- 14 ounces (2 packs) / 400 grams frozen Udon Noodles (or use 5.6–6.3 ounces / 160–180 grams dry pasta)
- 1 teaspoon / 5 grams Unsalted Butter
- 1 tablespoon / 17 grams White Miso Paste
- ¼ cup (2 ounces) / 56 grams Ricotta Cheese
- 10–15 grams / 2-3 teaspoons Chili Oil (with flakes and seeds/sediment – note 2), to taste
- 1 teaspoon Toasted Sesame Oil
- ¾ teaspoon Kosher Salt
- ½ teaspoon freshly cracked Black Pepper
- ¾ cup Reserved Noodle Cooking Water, plus more as needed
- 1 tablespoon freshly squeezed Lemon Juice, or more to taste
- To Serve: More sliced fresh basil
Instructions
Prep:
- Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly.
- Prepare the fresh ingredients: Chop the shallots, garlic, red chilies (if using), and basil as indicated in the ‘ingredients’ section. Wash the baby spinach if needed. Use a block grater to grate the Parmigiano Reggiano cheese. Drain and rinse the can of cannellini beans.
Cannellini Bean Sauce Chili Oil Noodles:
- Cook the shrimp: Heat 1 teaspoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces in the pan. Allow to sear for 1-2 minutes, then flip the pieces and cook for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
- Cook the noodles: Bring a pot of water to a boil. Once rapidly boiling, lower the heat and add the udon noodle cakes. Use tongs to gently shake the noodle cakes until the strands loosen and soften – about 1 minute. (If using fresh udon, vacuum sealed packs or dried udon noodles, cook according to package instructions.) Reserve 1 cup of noodle cooking water, then drain into a colander and set aside.
- Sauté the aromatics: Melt ½ tablespoon of unsalted butter in the same pan over medium-high heat. Add the shallots and sauté for 40 seconds until just starting to soften. Then add the garlic and chilies and sauté for 30 seconds until fragrant. Switch off the heat.
- Make the cannellini bean sauce: To a high-speed blender, add the drained cannellini beans, white miso paste, ricotta, Parmigiano Reggiano cheese, chili oil, and ¾ cup of noodle cooking water. Blend until smooth and creamy, pausing to scrape down the sides of the blender if needed. Transfer the sauce to the same pan you sautéed the aromatics in and set the stove to medium-low heat.
- Add the cooked noodles and shrimp: Add the cooked udon noodles and shrimp to the pan and mix to combine until everything is evenly coated and the sauce.
- Add the baby spinach and basil: Stir through the baby spinach and basil until the spinach is just wilted – about 2 minutes. If the sauce thickens too much, add a splash of noodle cooking water and mix to loosen it up.
- Add the lemon juice: Add 1 tablespoon of lemon juice and mix to combine. Taste and add more lemon juice if you feel it’s needed.
- To Serve: Divide evenly onto plates or in bowls and garnish with more sliced basil. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out for a milder dish.
- Chili Oil. I used Min Hong Chili Oil, a Hong Kong chili oil that is made with canola oil, garlic, chili, shallots and salt. You can use your favorite chili oil, chili crisp or chili crunch! Note that everything will become smooth and creamy once blended to make the cannellini bean sauce so prioritize flavor over texture when choosing one for this recipe.
- Refer to the full article for ingredient notes/substitutions, cooking tips, storage information, and tips on customizing this recipe.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 702
- Sugar: 3.5g
- Sodium: 1018.5mg
- Fat: 21g
- Saturated Fat: 11.9g
- Unsaturated Fat: 8.9g
- Trans Fat: 0.2g
- Carbohydrates: 82g
- Fiber: 10.8g
- Protein: 44.7g
- Cholesterol: 5.6mg
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Cook’s Tips and Variations
- Be patient. When you add the cooked noodles to the sauce, it might look like there’s too much sauce and the sauce is too thin. Be patient, continue mixing, and trust the process! The sauce will thicken and cling to the noodles once they release their starches.
- Switch up the protein. Seared scallops, Italian sausage, pan-fried cod fillets, crispy and crunchy pan-fried or air fryer chicken thighs or cutlets are all great options. You could also top with Air Fryer Chicken Breasts or Air Fryer Salmon Fillets.
- Meal prep tip. To save time, you can chop the garlic, shallots, and red chilies a day in advance and store in separate airtight containers in the fridge.
- Double the recipe. This recipe makes 2 generous adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a large skillet to cook if doubling the recipe.
Dietary Modifications
- Make it dairy-free/vegan. Use a dairy-free ricotta, plant-based butter, vegan parmesan cheese without rennet, and a plant-based protein or sautéed mushrooms.
- Vegetarian. Use sautéed shiitake mushrooms, crispy pan-fried tofu or tempeh instead of shrimp.
- Make it gluten-free. Use any gluten-free pasta or noodles of your choice. Make sure that your white miso paste is gluten-free certified and does not contain grains like barley if you have sensitivities.
How to Make Cannellini Bean Sauce (for Noodles or Pasta) – Step-by-Step
Sear the shrimp in extra virgin olive oil in a medium-sized pan until just cooked (image 1). Transfer to a clean bowl and set aside.
Cook the udon noodles in a pot of boiling water. Reserve some of the noodle cooking water in a cup, then drain into a colander (image 2).
Melt unsalted butter in the same pan. Sauté the shallots, garlic and chilies until softened and fragrant (image 3). Switch off the heat.
To a high-speed blender, add the drained cannellini beans, white miso paste, ricotta, Parmigiano Reggiano cheese, chili oil, and ¾ cup of noodle cooking water (image 4). Blend until smooth and creamy (image 5), pausing to scrape down the sides of the blender if needed.
Transfer the sauce to the same pan you sautéed the aromatics in and set the stove to medium-low heat (image 6).
Add the cooked udon noodles and shrimp (image 7) and mix to combine until everything is evenly coated and the sauce.
Stir through the baby spinach and basil until the spinach is just wilted (image 8). Add fresh lemon juice (image 9) and mix to combine (image 10).
Storing and Reheating Leftovers
- Storing: Store leftovers in a sealed airtight container in the fridge for up to 2-3 days.
- Reheating: Reheat in the microwave on high for 2-3 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water, chicken broth, or vegetable broth to help loosen up the sauce if needed.
FAQs
The white bean sauce is made with chili oil and fresh red chilies so it is deliciously spicy! Leave out or use less fresh red chilies and chili oil if you prefer a milder dish.
You’ll need 5.6-6.3 ounces / 160-180 grams dry pasta, depending on if using short-cut or noodle-type pasta.
I recommend a noodle-type pasta like fusilli lunghi bucati, bucatini, fettuccine, linguini, or spaghetti. You can also use a short-cut pasta shape like fusilli bucati (it’s like fusilli but with a hole through the middle to soak in the sauce), penne, shells, farfalle, etc.
The sauce can be made ahead and stored in a sealed airtight container in the fridge for up to 3 days. Reheat on the stove and add a splash of water, broth, or milk if it’s too thick and needs to be loosened up. You can toss through the cooked shrimp, noodles or pasta, baby spinach and fresh basil once warmed through.
The sauce can be frozen for up to 3 months. Reheat in a pan on the stove and add a splash of water, broth, or milk to help loosen it up if needed.
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