No-Fredo White Bean Sauce

I recently posted a pic of a zucchini ribbons with white bean sauce dinner I made, and I got a handful of Instagram comments, Facebook comments and texts asking specifically for the white bean sauce recipe. I had just thrown it together quickly for dinner, so I made the sauce again (actually measuring this time). Here’s the recipe…by popular demand.

No-Fredo White Bean Sauce

  • 1 tbsp unrefined olive oil
  • 2 cloves garlic, minced
  • ½ shallot, minced
  • ½ cup warm water
  • 1 lemon, juiced
  • 1 15 oz. can of canellinni beans (Eden Organic is the best!)
  • 1 tbsp tahini
  • ¼ cup parsley, chopped
  • 3 pinches turmeric
  • black pepper
  • sea salt
  • red pepper flakes

 

Heat the olive oil in a pan. Add the shallot and garlic until they’re fragrant, tender and starting to turn golden.

 

While cooking’s happening on the stove, add the rest of the ingredients to a blender. The salt, pepper and red pepper flakes are all to taste. (I go very minimal salt, but atleast a ¼ tsp of pepper and about the same of red pepper flakes.) Once the shallot and garlic are ready, add that in too. Blend it all until smooth!

Serve with any kind of of veggie (raw or cooked!) gluten free pastas or meat. Plus, it looks like alfredo sauce without all the crap and calories that goes into alfredo sauce. Healthy mind trick to the rescue.