Creamy White Bean Pasta with Garlic and Rosemary

Name: Creamy White Bean Pasta with Garlic and Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb pasta (your favourite short or long pasta all work well); 2 tbsp olive oil; 2 cloves garlic, finely chopped; 2 tbsp fresh rosemary, chopped; 1 pinch of chili flakes (more if you like spice); 1 can of white kidney beans, drained and rinsed

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Christina Iaboni, RD

Creamy White Bean Pasta with Garlic and Rosemary

Ingredients

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1 lb pasta (your favourite short or long pasta all work well)2 tbsp olive oil2 cloves garlic, finely chopped2 tbsp fresh rosemary, chopped1 pinch of chili flakes (more if you like spice)1 can of white kidney beans, drained and rinsed

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Instructions

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Step 1

Cook pasta according to package directions.

Step 2

While the pasta is cooking, heat olive oil, garlic, rosemary and chili flakes over low-medium heat in a small pot. You want to warm the oil and infuse it with the herbs while being careful not to burn the garlic.

Step 3

Place kidney beans in a food processor or blender and puree until smooth. Add some pasta water to the beans to help them puree if needed (about 2-3 tbsp). Add to the oil and herb mixture and stir to heat through.

Step 4

Once the pasta is cooked, reserve some of the cooking water (~1 cup). Drain the pasta and add it back to pot. Add the bean mixture to the pasta and stir to combine. Add some pasta water, start with about ½ cup to help thin out the bean mixture more and make the saucy silky.