Creamy Bean Pasta with Veggies
Broccoli pasta holds a VERY special place in my heart. One of my very best childhood friends, Gabby, lived across the street from me. That friendship was an integral part of me realizing just how much trying and experiencing new foods meant to me. Her dad, Steve, was a classic Italian-American with the best chicken cutlets
Creamy Bean Pasta with Veggies Pizza
Time: 25-30 minutes
Serves: 4 servings
INGREDIENTS
1 shallot, minced
4 garlic cloves, minced
3 tablespoons olive oil
1 pint of cherry tomatoes
2 zucchini, sliced and halved
8-ounces mushrooms, sliced
Cannellini Bean “Sauce”
(1) 15-ounce can of cannellini beans
3 tablespoons olive oil
1/4 teaspoon cumin
1/2 cup reserved pasta water
salt/pepper, to taste
juice and zest of 1 lemon
3 tablespoons chopped parsley, plus more for garnish
8-ounces of preferred pasta (I prefer fusilli or another shape that will allow the mashed beans to gather within the shape of the noodle)
DIRECTIONS
Begin by mincing your shallot/garlic cloves and rinsing and slicing your veggies (zucchini, mushrooms, etc).
Heat a pan with 3 tablespoons of olive oil over medium heat. Add the shallot and saute until softened and fragrant, about 2-3 minutes. Add the garlic cloves and saute for about 1 minute.
Add the cherry tomatoes and toss to coat. Cover the pan with a lid, let cook for 5-7 minutes until blistered. Add the zucchini and mushrooms, stirring frequently until softened, about 4-5 minutes. Set aside.
Heat 3 tablespoons of olive oil in a saucepan over medium heat. Add the can of beans. Cook for 4-5 minutes, using the back of your spatula or wooden spoon to mash the beans slightly to create a “sauce”.
Add 1/4 cup of reserved pasta water, stir to combine.
Season the “sauce” with cumin, salt, pepper. Add the lemon juice and lemon zest. Cook for an additional 4-5 minutes.
Add your less than al-dente cooked pasta to the pan with the sauteed veggies over medium heat. Pour the bean sauce over the noodles with an additional 1/4 cup of reserved pasta water. Add 3 tablespoons of parsley and toss to coat.
Serve warm with a garnish of lemon zest, freshly cracked black pepper, and chopped parsley.
Dive in!
