Creamy White Bean and Roasted Garlic Pasta

• 8 oz (225g) pasta of your choice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cloves garlic, roasted
• 2 cups chicken or vegetable stock
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook the pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, in a large skillet, heat olive oil over medium heat. Add roasted garlic and thyme, sauté for 1 minute.
3. 3 Add the drained beans and stock to the skillet. Bring to a gentle simmer.
4. 4 Use an immersion blender to puree the mixture until smooth, or transfer to a blender and blend until creamy.
5. 5 Return the mixture to the skillet, stir in Parmesan cheese, and season with salt and pepper.
6. 6 Add the cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to reach desired creaminess.
7. 7 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot
• Skillet
• Immersion blender (or regular blender)

Variations

• Add sautéed spinach or kale for extra greens.
• Stir in crispy pancetta for a non-vegetarian twist.

Substitutions

• Substitute cannellini beans with chickpeas for a nuttier flavor.
• Use nutritional yeast instead of Parmesan for a vegan cheese flavor.

Pairings

• A glass of crisp white wine or a sparkling water with lemon.
• Roasted vegetables on the side.

Nutrition

Tips

• For extra flavor, roast your own garlic by wrapping cloves in foil and baking at 400°F for 30 minutes.
• Use vegetable stock for a vegan option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of stock.

Serving Suggestions

• Pair with a simple green salad or garlic bread for a complete meal.
• Sprinkle with toasted breadcrumbs for added texture.

FAQ