Tuscan White Bean Pasta
Delicious easy white beans pasta made in under twenty minutes for a quick, but hearty lunch or dinner,
Servings: 4 servings
Ingredients
Pasta Pot
- 4 carrots cut into coins
- salt
- 1 pound short rigatoni or penne pasta
Frying Pan
- 2 tablespoons olive oil
- 3 garlic cloves peeled
- 2 cans cannellini beans
- pepper
- 3 sprigs fresh rosemary
- 1/2 cup passata (tomato puree)
- pasta water
- 2 cups fresh spinach or trimmed kale
- 1/4 cup heavy cream
- red chili flakes
- 1/2 cup pecorino romano grated
Instructions
Pasta Pot
- Peel and cut carrots into coins (rounds).
- Bring large pot of water to a boil.
- Once boiled, add 2 tablespoons salt.
- Add pasta and carrot coins. Cook pasta two minutes under the recommended time.
Frying Pan
- Rinse beans with cold water and drain.
- Sauté whole peeled garlic cloves in olive oil.
- Swish the rosemary around in the oil and leave in to be removed at the end.
- Add drained beans and add more olive oil, if needed. Season with salt and pepper. Add chili flakes if desired.
- Add passata (a tomato puree). Or use tomato sauce.
- Some of the beans will become extra creamy and mashed which is great for the sauce. Keep on low heat until pasta is ready.
- Make sure to KEEP one cup of pasta water. Drain pasta and add pasta and carrots to the beans.
- Add the pasta water and stir. The pasta water contains starch and will bring more creaminess.
- Add spinach or kale. Stir in.
- Add heavy cream. Stir in.
- If necessary, season with salt and pepper. Add pecorino romano. Serve immediately.
