• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Pasta & Noodles > Farfalle with a Creamy White Bean and Roasted Garlic Sauce

    This post was sponsored by Progresso. Thank you for supporting our sponsors! It helps us keep going!

    Farfalle with a Creamy White Bean and Roasted Garlic Sauce

    by Teri Lyn Fisher · Published: Feb 24, 2016 · Modified: Oct 2, 2020

    Jump to Recipe
    Farfalle with creamy white bean and roasted garlic sauce in a black bowl.

    Lately I’ve been trying to eat better; not necessarily get all crazy with getting on a “diet” (mostly because that word freaks me out), but just by trying to modify some of my favorite foods so I’m not eating bacon cheeseburgers, whole fat cream pastas, loaded pizzas, and rich and creamy pate everyday. One of the things I’ve been doing lately is trying to modify some of my favorite pasta dishes. I absolutely love pasta of all kinds and especially love a great, flavorful cream sauce to toss it all together. Unfortunately my waist and thighs don’t love it as much as I do, so today we have a lightened up version of a creamy pasta sauce, that’s still packed with loads of flavor, really hits the spot and is WAAAYYY healthier!

    Ingredients in containers and bowls for creamy white bean and roasted garlic sauce.

    Today we have our Farfalle with a Creamy White Bean and Roasted Garlic Sauce! That’s right, the delicious creaminess in this sauce comes strictly from Progresso White Beans! They’re so rich and cream, but also very good for you! The addition of roasted garlic really takes this sauce over the edge. It’s sooo good! You can even turn this sauce vegan-friendly by swapping the chicken stock out for Progresso’s Vegetable Stock. This sauce is also quite versatile! You can reduce the amount of liquid you add to create a creamy, white bean soup instead! Or you can thin it out even more and drizzle it over steamed vegetables or even a simple rice bowl! Enjoy!

    A close up of a bowl of creamy white bean and roasted garlic sauce with a spoon.

    Here are more vegan / vegetarian friendly recipes you might like:

    • Cacio E Pepe
    • Our Garlic and Lemon Capellini Pasta
    • Chili Oil Garlic Noodles
    • Creamy Vegan Spaghetti Squash Bake
    • Spaghetti Squash and Broccoli Alfredo
    Click here for our Vegetarian Recipe Collection
    Click here for our Pasta & Noodles Recipe Collection
    White beans in a skillet next to a box of chicken stock and a napkin.
    Farfalle with creamy white bean and roasted garlic sauce in black bowls.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A close up of farfalle with creamy white bean and roasted garlic sauce in a bowl.

    Farfalle with a Creamy White Bean and Roasted Garlic Sauce

    4.94 from 15 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • ½ pound dry farfalle
    • 3 tablespoons extra virgin olive oil
    • 1 small shallot, diced
    • 1 ½ teaspoons cumin
    • 1 teaspoon coriander
    • 1 tablespoon minced thyme
    • 2 teaspoons minced sage
    • 1 (15oz) can Progresso White Beans
    • 2 ½ to 3 cups Progresso Chicken Stock OR Progresso Vegetable Stock
    • 1 head roasted garlic**
    • salt and pepper to taste

    garnish

    • minced parsley

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil. Add a handful of salt, followed by the pasta and boil until the pasta is al dente, 6 to 8 minutes.
    • Drain pasta, transfer to a large mixing bowl and lightly toss with olive oil. Set aside.
    • Pour oil into a large saucepan and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper. Pour mixture into a blender, removing the center top of the lid and replacing it with a clean towel. Once the steam has dissipated a little bit (5 to 10 minutes), blend mixture until smooth, adding a little more stock to thin the pasta sauce out, if needed.
    • Pour sauce over the cooked farfalle and toss together. Adjust seasonings and serve topped with minced parsley.

      NOTES  

    • **For roasted garlic: cut the top 1/2 inch of a head of garlic off (and discard) and place the garlic over a small piece of foil. Drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast in a 375˚F oven for about 35 to 40 minutes. Allow garlic to cool before squeezing the roasted cloves out.
    Calories: 168kcal Carbohydrates: 10g Protein: 5g Fat: 13g Saturated Fat: 2g Cholesterol: 5mg Sodium: 218mg Potassium: 231mg Fiber: 1g Sugar: 3g Vitamin A: 83IU Vitamin C: 6mg Calcium: 38mg Iron: 1mg
    CUISINE: Italian-american
    KEYWORD: pasta recipe, vegetarian pasta recipe
    COURSE: dinner
    DIET : Vegan, Vegetarian

    You Might Also Love...

    • White bean chili in a blue bowl with toppings.Spicy White Bean Chili with Shredded Chicken
    • Bowls of hearty white bean and kale soup with napkins and spoons.Hearty White Bean and Kale Soup
    • Spicy vegan chickpea and cauliflower curry with a spoon.Spicy Vegan Chickpea and Cauliflower Curry

    February 24, 2016 / 19 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Falafel Burger
    Next Post: Soft and Fluffy Sugar Cookies with Vanilla Frosting Next Post >

    Reader Interactions

    February 24, 2016 / 19 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Alicia

      July 03, 2022 at 11:58 am

      5 stars
      Great recipe! Subtle but not bland, it felt like comfort food, but genuinely healthy. I took everyone’s advice from the comments and doubled the recipe, but halved the vegetable stock. It was so creamy and worked well, I just had to stir it in the blender to keep it moving. It’s a great “base” sauce, you could add or change a couple of different ingredients and have multiple recipes instead of one. I sauteed the garlic instead and also added a 1/4 cup of roasted sweet bell peppers from a jar, 2 tlb of ajvar (a bell pepper and spice spread) and a squeeze of lemon.

      Reply
    2. Erin

      February 11, 2022 at 11:13 am

      5 stars
      The sauce is very watery. I needed to tweak the recipe by using two cans of beans and increasing the chicken broth a bit. Cooked 1/4 c onions for about 6-8 minutes and used dried herbs because thats all I had. But I stirred the herbs into the onions for about 2 minutes to bring out the flavor, a trick they use in Indian cooking. I also sautéd garlic because I didn’t start cooking in time-so didn’t have time to roast the garlic. My family likes this healthy meatless dish.

      Reply
    3. Christine

      January 08, 2022 at 2:55 pm

      Can you freeze the sauce for easy meal prep?

      Reply
    4. Val

      May 04, 2021 at 8:26 pm

      4 stars
      Pretty good! Mine turned out rather thin so I added some faro and Parmesan which nicely thickened it up! Would also recommend adding some lemon juice.

      Reply
    5. Janine

      February 07, 2019 at 5:09 pm

      This sauce is tasty and delicious! Thank you for sharing it! I put it over mushroom ravioli.

      Reply
    6. Jessica

      October 18, 2018 at 1:37 pm

      Are the thyme and sage measurements for fresh or dried herbs?

      Reply
      • Jenny Park

        October 19, 2018 at 11:08 am

        For fresh herbs!

        Reply
    7. Georgia

      January 08, 2017 at 8:40 pm

      Delicious, but I had a similar first impression to Elizabeth’s comment. The sauce was quite soupy after blending it, and didn’t thicken up until it had cooled noticeably. Granted, I only waited a couple minutes before blending it, but perhaps a note in the recipe reassuring folks that it’ll thicken up as it cools.

      Reply
    8. Elizabeth

      September 13, 2016 at 5:42 pm

      I made this and to be frank, it tasted like nothing. The “creamy” sauce was a soupy mess. I used all fresh ingredients and measured everything out and made sure to follow the recipe. I’m not sure what I did wrong. The only way I was able to salvage this was to douse it in sriracha. Very frustrating considering how much time and effort this took to make.

      Reply
      • Jenny Park

        September 21, 2016 at 9:32 am

        Hi Elizabeth! Apologies for the delay AND for you not enjoying this recipe! You’re totally right about the spice pictured. I originally used smoked paprika only then added in some coriander to boost the flavor. I forgot to add the paprika to the ingredient list and will update the recipe shortly! As for the consistency, I’m sorry you didn’t like it!! I give a stock range for that very purpose! And I think the flavor thing is a preference! I really love the subtle flavor of the roasted garlic with the smokey cumin, but it’s totally not for everyone! You can also try boosting up the flavor by adding a bit more of the spices and even a little more roasted garlic! I’m sorry you weren’t a big fan, but I promise we have some really great flavor packed recipes we hope you’ll try!! xx

        Reply
    9. Amanda

      February 29, 2016 at 8:28 am

      Looks so good! cant wait to try!

      Reply
    10. Vikki

      February 26, 2016 at 6:34 pm

      5 stars
      This was amazing timing. I made Ruth Reichel’s Tuscan bean soup earlier this week and was tired of eating it. It easily converted into your recipe with some pasta absolutely delicious with the cumin and coriander! Thank you!

      Reply
    11. Heather (Delicious Not Gorgeous)

      February 25, 2016 at 7:10 pm

      i’m game! the beans sound like they would add such a nice creaminess, and hey, roasted garlic makes everything 4359084x better.

      Reply
      • Jenny Park

        February 26, 2016 at 8:04 am

        Lol, yes roasted garlic certainly does!!

        Reply
    12. Stefanie - Sarcastic Cooking

      February 25, 2016 at 7:46 am

      Yes! I am doing the same thing these days. I don’t like the whole cutting things out kind of diet. I just redid a Mac and cheese recipe with cauliflower sauce. I cannot wait to give this one a whirl!

      Reply
    13. Callen

      February 25, 2016 at 2:27 am

      Question: the pasta is cooked first and allowed cool while the sauce is made. Is this dish intended to be served at room temperature? Thanks.

      Reply
      • Jenny Park

        February 25, 2016 at 12:09 pm

        Not exactly. The bean sauce is still quite hot, even after you purée the mixture, and I find the heat of that generally enough to warm the pasta back up. If you’d prefer your pasta piping hot, you can always pour the sauce back into the saucepan and simmer it over low heat for about 3 minutes before adding the pasta to the pan and tossing them together.

        Reply
    14. Charlie

      February 24, 2016 at 10:42 pm

      http://www.boomcraftbeer.com

      Looks so tasty and yummy!

      Reply
    15. Cheese and Chinese

      February 24, 2016 at 1:18 pm

      We are OBSESSED with anything roasted garlic! Also always on the hunt for new pasta sauces, so love this idea!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Panko crusted lamb chop recipe on a plate. Panko-Crusted Lamb Chops Recipe
    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!