White Bean Pasta

White Bean Pasta

Yes, the sauce is almost impossible to see. While I will drop the pasta amount when I make this again, really — make it more bean-and-sauce heavy (and that is what the recipe will reflect) — but there is still sauce on there. It was surprisingly flavorful for a quick weeknight dish made of pantry and fridge staples; the only thing I had to buy specially for this dish (since I love me some white beans) was rosemary. As a bonus, it’s vegan, and relatively easy to make gluten-free by switching to the GF pasta of your choice.

This is a good quick weeknight meal, though it does leave kind of a lot of dishes for something with that appellation. Be warned!

White Bean Pasta, adapted from smitten kitchen

8 oz. short tube pasta (I used elbows)
1 medium onion, chunked
1 carrot, chunked (or 4ish baby carrots)
1 stalk celery, chunked
6 cloves garlic, divided
2 big handfuls (about 1/2 c.) flat-leaf parsley
1/2 tsp. crushed red pepper.
1/2 c. olive oil, divided
3 Tbsp. tomato paste
3 c. water, divided
2 cans cannellini beans, drained and rinsed
1 Tbsp. fresh rosemary
salt and pepper to taste

Put a big ol’ pot of heavily salted water on to boil for the pasta.

Put your onion, carrot, celery, 4 cloves of garlic, parsley, and red pepper flakes in the foot processor. Pulse until everything is well-mixed and finely chopped. Meanwhile, heat 1/4 c. olive oil in a skillet over medium heat. Add the veggie mixture to the oil and salt generously. Rinse the food processor and return it to service! You will use it again. Stir occasionally and let the veggies take on some color, 10-12 minutes. Add the tomato paste and stir that in, then let it cook for another minute or two to get the tomato paste all integrated. Add a cup of water and scrape up any brown bits, then let it go until the water is almost gone, ten minutes or so. Add the beans and 2 more cups of water and cook for 15 minutes or so.

Drop the pasta when the water is ready. Cook slightly less than directed on the package. Stop before it’s al dente so it can finish in the sauce. Save 1 1/2 c. of the pasta water.

Scoop out a cup of bean mixture and plop it in the processor. Pulse until it’s smooth, then stir it back into the pot. Add the pasta and 1/2 c. of the pasta water; stir. Let it simmer until the pasta is al dente, a few minutes.

Mince the garlic and rosemary. Put them in the remaining 1/4 c. olive oil in a small saucepan, and heat over medium-low heat until it stops sizzling. Pour it over the pasta once it’s plated and top with kosher salt.



~ by iliadawry on 2 April 2013.

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