Recipes Dinner Pasta and Noodle Dishes Pasta Creamy Lemon Miso Bean Pasta 5.0 (3) 3 Reviews Cannellini beans, white miso, Parmesan cheese, and lemon blend into a silky sauce that coats spaghetti for a fast pantry dinner with bright citrus flavor and rich umami. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Updated on September 4, 2026 Save Rate PRINT Share Active Time: 20 mins Total Time: 30 mins Servings: 4 Jump to recipe Blended cannellini beans create a silky, glossy sauce without the need for heavy cream.White miso, Parmesan, and lemon balance savory richness with bright acidity for a layered flavor profile.The recipe comes together in about 30 minutes using mostly pantry staples while delivering restaurant-worthy texture. Creamy pasta doesn’t have to rely on heavy cream to deliver a luxurious sauce. In this weeknight-friendly recipe, a can of cannellini beans becomes the foundation for a velvety coating that clings beautifully to every strand of spaghetti. Blended with white miso, Parmigiano-Reggiano, fresh lemon juice and zest, garlic, and starchy pasta water, the beans transform into a silky sauce with remarkable richness and body. The sauce will continue to thicken as it sits, so don’t be afraid to leave it slightly looser in the skillet than you think it should be. A splash of reserved pasta water keeps everything glossy until serving. Whether you’re looking for a satisfying pantry dinner or another way to put canned beans to work, this recipe proves that everyday ingredients can produce an elegant bowl of pasta that’s also decidedly nutritious. Why you should eat more beans Beans are one of the best sources of dietary fiber, making them a smart addition to any meal. Most varieties provide about 6 to 10 grams of fiber per 1/2-cup serving, helping support healthy digestion, steady blood sugar, and long-lasting fullness. They contain both soluble and insoluble fiber, a combination that benefits heart and gut health. Using a whole can of beans in a recipe is an easy way to boost fiber intake while adding creaminess, protein, and satisfying texture. The 8 Best Beans for Your Health, Ranked by Dietitians Notes from the Food & Wine Test Kitchen Add the reserved pasta water a little at a time; you may not need the entire amount. The sauce thickens rapidly after the dish is plated, so keep it slightly loose in the skillet. Taste and adjust the salt just before serving since the seasoning depends on the salinity of the pasta water and miso. This recipe was developed by Nicole Hopper; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 12 ounces uncooked spaghetti 1 (15.5-ounce) can cannellini beans, drained and rinsed 2 tablespoons white miso 2 teaspoons grated lemon zest, plus more for garnish 3 tablespoons fresh lemon juice 1 small garlic clove 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more for garnish 1/4 teaspoon crushed red pepper 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), divided 3 tablespoons extra-virgin olive oil 1/4 cup toasted pine nuts 2 tablespoons finely chopped fresh chives Directions Bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente. Drain pasta, reserving 1 1/2 cups cooking water; set aside. Place beans, miso, lemon zest and juice, garlic, salt, black pepper, red pepper, 2 ounces (1/2 cup) of the cheese, and 3/4 cup cooking water in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth and creamy, about 1 minute. Add olive oil and process until well blended, about 5 seconds. Pour bean mixture into a large skillet. Cook over medium, stirring often, until warmed through and slightly thickened, about 2 minutes. Add drained spaghetti; cook, tossing constantly and adding remaining cooking water 1/4 cup at a time as needed, until sauce is glossy and coats spaghetti, 2 to 3 minutes. Season with salt to taste, as needed. Divide pasta evenly between 4 shallow bowls. Sprinkle evenly with pine nuts, chives, and remaining 1 ounce (1/4 cup) cheese. Garnish with additional lemon zest and black pepper. Serve immediately. Food & Wine / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Josh Hoggle Make ahead The sauce can be blended several hours in advance and refrigerated in an airtight container. Rewarm gently in a skillet, thinning with reserved pasta water or additional water before tossing with freshly cooked pasta. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.