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Baby Step Your Way to Better Health!

My best techniques, tips & tricks for the Instant Pot!

Sneak Preview of “The Everything Beans Book” (Free Download: Pasta with White (Bean) Alfredo Sauce Recipe)

January 21, 2011 (UPDATED: July 6, 2018) by Katie Kimball @ Kitchen Stewardship 29 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Pasta with White Bean Alfredo Sauce Recipe (Free Download)

Pasta may be a compromise meal for dyed in wool traditional foods eaters, but for many families it’s a stock dinner every week. This recipe takes spaghetti night and upgrades it a level to include nutrient-dense legumes and offers a fabulous homemade sauce –option for those who make their own pasta.

The Everything Beans Book will have twenty pages of beany information, including all you could possibly want to know about legume nutrition, how to cook dry beans, and lots of time-saving tips for managing beans weekly in your kitchen. It also offers 30 bean recipes, for the bean lovers of the world and the bean haters (like this one).Bean Recipe Book

Simple symbols tell you at a glance how much work the recipe will take, whether it’s kid-friendly or not, and whether it’s super cheap or a bit more pricey. This sample recipe has a work intensity of 1 out of 3 (easy and quick!), the highest kid-friendly rating, and a mid-range cost because of the cheese. Honestly, we’re talking beans here, so even a “3 of 3” rating for cost will still be far less expensive than serving a roast chicken or a lasagna.Pasta or rice with White Bean Sauce

Recipe: Pasta with White (Bean) Sauce

Here’s your sneak preview of The Everything Beans Book as it will look in a few weeks when it launches. You can download and print this recipe for free right HERE.

PS – “White beans” can be great northern or cannelini. I use the former because they’re less expensive.

Looking for an easy, gluten-free version? Serve this white bean sauce over rice! I’ve got an updated sauce recipe to serve with chicken and rice. A perfect protein-packed meal that you can serve in a single bowl. Find all the details HERE.

Chicken Rice Bean Sauce


30 bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

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Filed Under: Real Food Recipes Tagged With: beans, dinner, gluten free, grain free, kid-friendly meals, legumes, main course, meatless, pasta, rice, white beans

« Previous Post Soaking Grains Exploration: What is the pH of your Favorite Soaking Medium?
Next Post » Monday Mission: Refocus on Healthy Fats

About Katie Kimball @ Kitchen Stewardship

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

29 Bites of Conversation So Far

  1. Hélène says

    December 30, 2015 at 4:15 pm

    also I find navy pea beans softer than cannelinni or great northern. navy peas are what baked beans are made of.
    i also dont like kidneys and always use pintos. guess Im a picky bean eater lol

    Reply
  2. Hélène says

    December 30, 2015 at 4:10 pm

    this is perfect to put over veggies without rice, noodles, etc. the beans can be the carbs in the meal, no grains needed. awsum idea to add beans to flavored-up cheese sauce and stickblend it!

    Reply
  3. JMO says

    November 21, 2012 at 4:34 pm

    Does it have to be whole milk? I only have unsweetened almond milk in the house usually and would like to avoid buying excess milk for one recipe. Sounds tasty though.

    Reply
    • Katie Kimball @ Kitchen Stewardship says

      November 23, 2012 at 3:38 pm

      JMO,
      I’ve heard almond milk can be tricky for white sauces, and coconut milk is the preferred dairy free option – but I’ve never tried it. Any dairy milk would work fine,..
      🙂 Katie

      Reply
  4. Andrea says

    September 15, 2012 at 4:06 pm

    No one noticed the beans! Yipee!

    The beans cooked quietly in the crockpot in the corner all day long. At dinner time, I cooked the noodles, put the sauce together, and slipped the mashed beans in when no one was looking.

    When my son asked what the beans in the crockpot were for, I explained I was planning to freeze those extra beans for another meal. This simple answer calmed his fear that beans may be on the night’s dinner menu.

    The onions and any un-mashed bean skins seemed similar enough to not bother anyone in the finished dish.

    Everyone put a selection of extra seasonings and/or salt on his/her own portions, telling me the sauce was a little too bland. I did use fewer onions & peppers than originially called for, but I’ll add some other spices to the sauce next time, too.

    We topped the dish with some sliced & cooked chicken.

    Great recipe, Katie! Thank you!

    Reply
  5. Sara says

    February 22, 2012 at 8:53 pm

    I made this tonight and it was a hit! I chopped onions and peppers in my mini-chopper before putting in the pot and then put the beans in the chopper as well. They ended up very creamy. I will definately be making this again. I used 1 cup milk and half a cup broth since I had some freshly made broth in the fridge. Will probably use less cheese next time to cut calories and cost.

    Reply
  6. Cat says

    January 12, 2012 at 10:06 pm

    Ack! Sorry, it was my computer. I figured it out!!! Thanks!!!

    Reply
  7. Cat says

    January 12, 2012 at 10:04 pm

    I’m a bean hater, but challenged to try! I just found your website and stumbled across this post, but I’m not seeing the link to the recipe. Am I missing something?

    Reply
  8. andrea says

    April 30, 2011 at 9:22 am

    I will have to try this. I have six kids—one is a vegetarian, one is not but loves beans, and the other four hate anything resembling a bean. This looks like a good compromise. I will just tell them it is cream sauce!!

    Reply
    • Katie says

      May 1, 2011 at 12:48 am

      Andrea,
      Good luck with the peanut gallery – hope it gets good reviews! 😉 Katie

      Reply
  9. Stephanie F. says

    February 3, 2011 at 12:45 pm

    Hi! This recipes looked so good and that I went out to buy all the ingredients, but ended up stumped! Unless I missed you describing in more detail somewhere else, what exactly type of bean is a “white bean?” I stared at all the beans in my co-op’s canned and bulk section and nothing was labeled just white bean. Help!

    Reply
    • Katie says

      February 4, 2011 at 3:00 am

      Stephanie,
      Yikes, great question! I usually use great northern beans because they’re less expensive than cannelini, but either would work. I’ll be updating that ingredient list for the “real” book, thanks to you! When it comes out, dash me an email and I’ll be sure to send you a copy for free – I’m so grateful you caught that omission! 🙂 Katie

      Reply
  10. Angi says

    January 24, 2011 at 10:43 pm

    Tried it, didn’t get rave reviews from the boys at the table but there are few items that do! I’m going to keep throwing beans in here and there. After all who’s doing all the prep work anyway??!! 🙂
    Thanks for the preview!

    Reply
    • Julie says

      February 22, 2011 at 9:31 pm

      I’m glad to hear I’m not the only one not getting rave reviews. My husband liked it, but not my girls. Perhaps I didn’t do the best job of pureeing the beans, and I should have added more cheese (used parmesan, but didn’t have 1 1/2 cups). Love the idea of the recipe though!!

      Reply
  11. My-Home-Remedies.com says

    January 23, 2011 at 8:00 am

    Thanks so much for this recipe! It looks amazing,,I can’t wait to try. I’m part Italian, so despite my traditional foods leaning, I just can’t give up pasta..so I’m always looking for way to justify our consumption of it. Making a bean based sauce sounds perfect!

    Reply
  12. nopinkhere says

    January 21, 2011 at 10:06 pm

    I LOVE your healthy snack ebook and have enjoyed the camping one too. I’m really looking forward to the bean one!

    Reply
  13. Therese says

    January 21, 2011 at 6:53 pm

    Thank you for the recipe, and I will look forward to your bean e-book!
    A question: Do you have information on how much protein in beans? I need protein at each meal, and would love to have some meatless alternatives.
    Thank you.

    Reply
    • Katie says

      January 22, 2011 at 6:19 am

      Therese,
      You bet! Here’s a nutritional profile, including protein: http://www.kitchenstewardship.com/2009/04/05/food-for-thought-nutritional-benefits-of-beans-and-legumes/
      Beans should help the protein requirements a lot! 🙂 Katie

      Reply
  14. Kate E. says

    January 21, 2011 at 2:22 pm

    I appreciate that you have an option for those of us who don’t like beans, but still want to incorporate them into our diet. (I’m working on my bean aversion and I’ve made great strides! Its a texture issue–I don’t like biting into them.) The recipe looks yummy! Thanks for sharing!

    Reply
    • Katie says

      January 22, 2011 at 6:17 am

      Kate,
      That was totally my problem until I was in college…I don’t know what finally tipped the scales, but now they don’t bother me (most of the time). Good luck! 🙂 Katie

      Reply
  15. Co says

    January 21, 2011 at 1:51 pm

    Thanks! I, too, was hoping ypu would share this recipe. I think for my family I willleave out the peppers.

    Reply
  16. KristinaD says

    January 21, 2011 at 12:09 pm

    This is the recipe I was hoping you would share! Thanks!!

    Reply
  17. Bethany W says

    January 21, 2011 at 11:44 am

    Any wisdom on how to make healthy noodles?

    Reply
    • Katie says

      January 22, 2011 at 6:17 am

      Bethany,
      Someday I’ll be awesome and make sourdough pasta like Wardeh at GNOWFGLINS. That’s the best “healthy grains” around! For now, I use whole wheat pasta. 🙂 Katie

      Reply
  18. Heather says

    January 21, 2011 at 11:35 am

    Any suggestions for a hubby who is in pain after eating beans? I was thinking about trying to sprout the beans before we cook them. Would it be possible to use your ebook & still do this? By the way, we LOVE the snack ebook! Looking forward to this bean book too!

    Reply
    • Katie says

      January 22, 2011 at 6:16 am

      Heather, The book will include directions for sprouting as well, and any bean recipe can easily use sprouted beans. It definitely changes something, so hopefully it’s the right “something” to ease the pain! 🙂 Katie

      Reply
  19. Cristina W. says

    January 21, 2011 at 10:58 am

    Truthfully I’m not a huge bean lover, I just can’t stand the texture. So I’m always looking for ways to incorporate beans, because I know they’re so darn healthy (and economical)! This recipe looks great, and I can’t wait for The Everything Bean Book!

    Reply
  20. Carlyn says

    January 21, 2011 at 10:32 am

    I really appreciate your blog. Thanks!

    Reply
  21. [email protected] says

    January 21, 2011 at 9:38 am

    From this bean-haters house, thanks! I’m going to give it a try next week! I’ll let you know what we think!

    Reply

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