Blended cannellini beans create a silky, protein-packed sauce that clings to every piece of rigatoni in this satisfying meatless dinner. Toasted bread crumbs add the perfect crispy finish.
Ingredients
- ¾ (16 - oz.) pkg. rigatoni pasta
- 1 lemon
- 3 Tbsp. olive oil, divided
- ½ cup panko bread crumbs
- 1 Tbsp. chopped fresh parsley
- 2 (15.5 - oz.) cans cannellini beans, drained and rinsed
- ½ cup grated Parmesan cheese, plus more to serve
- ½ tsp. crushed red pepper flakes (optional)
Steps
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving 2 cups pasta water, then return pasta to pot.
- Meanwhile, zest entire lemon and squeeze 2 tablespoons juice from it. In a 12-inch skillet, heat 1 tablespoon oil over medium-high. To skillet, add bread crumbs and zest. Cook until bread crumbs are golden brown, stirring frequently, 2–3 minutes. Remove from heat and stir in parsley. Season with salt and pepper. Transfer to a plate and set aside.
- To a blender, add beans, lemon juice, remaining 2 tablespoons oil, Parmesan, crushed red pepper (if using) and 1 cup reserved pasta water. Season with salt and pepper. Purée until smooth, adding more pasta water as needed to create a smooth, creamy sauce.
- Add sauce to pasta in pot and toss to combine, adding more pasta water a splash at a time if needed to fully coat pasta. To serve, top with lemony bread crumbs and more Parmesan, if desired.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- easy pasta recipes
- easy weeknight dinners
- Fresh Magazine October November 2026
- vegetarian dinner recipes