Creamy White Bean Pasta Recipes

ONE-POT WHITE BEAN PASTA

Steps:

• Warm the olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant and smells good, about 45 seconds.
• Add paprika, chili flakes, beans, black pepper, and give a good stir.
• Add hot water or low sodium vegetable broth, salt, turn to high heat and bring to the boil.
• Stir in pasta, reduce the heat to medium-low, cover with a lid and cook stirring frequently. The amount of liquid is enough to partially cover the pasta (but keep an eye on it to make sure the pasta doesn't stick to the bottom of the pot, and add a touch of water if needed).
• In the last 2 minutes of the pasta's cooking time, add fresh spinach, a handful at a time, and cherry tomatoes. Stir until the spinach is wilted, it takes a couple of minutes.
• Turn off the heat, finish the dish with freshly grated parmesan, and give a good stir until the cheese melts and the pasta looks well combined (taste and adjust the season according to your taste if needed).
• Serve immediately with a drizzle of extra virgin olive oil, more freshly ground black pepper and parmesan cheese if you like. Enjoy!

CREAMY WHITE BEAN PASTA

Steps:

• Cook pasta one minute shy of the ingredients.
• Add beans, broth, nutritional yeast, garlic powder, salt and pepper to a blender until creamy and smooth.
• Add to hot, drained pasta and toss to combine.
• Warm the sauce on medium heat for 1 minute then serve.

WHITE BEAN PESTO

Steps:

• Remove the basil leaves from the thick stalks. Add basil to the food processor.
• Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
• Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
• Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
• Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.

CREAMY SCALLION AND WHITE BEAN PASTA

Steps:

• Heat oil in a skillet over medium heat; stir in green onions. Cook and stir until wilted, 3 to 5 minutes. Increase heat to medium-high. Pour in milk; cook until milk starts to bubble. Reduce heat and simmer until mixture thickens, 7 to 10 minutes. Add beans, salt, and pepper. Simmer until sauce thickens to a stew-like consistency, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and return to pot. Stir in the sauce and serve.