This creamy pasta is vegan and uses only 6 simple ingredients excluding spices. It is topped with crunchy walnuts and is packed with protein from the beans and is super filling. This recipe will make enough for at least a few meals if you love leftovers!
To make this recipe:
- You will need two pots, one to make the pasta and the other to make the sauce.
Tips:
- Save time and cook the sauce and pasta at the same time.
- Use a potato masher to mash the beans.
- The reason pasta water is great to use is because it’s starchy from the pasta so it helps to hold the sauce together.
- If the pasta water is not done by the time you add in the beans to the sauce pot, keep the heat on low and mix occasionally until the water is ready.
- Once you add water to the pot, you might need to mash the beans some more.
- You can use any pasta in this recipe, but I suggest not using a flavored pasta since it will take away from the flavor of the sauce. Some of my favorite clean pasta brands are: Chickapea, Tolerant, and Jovial. You can also find a good budget friendly selection at Trader Joe’s and Whole Foods!
How To Store:
- Store leftovers in the refrigerator for up to 3 days in an airtight container. To heat up, I suggest putting it back on the stove and adding a little water to it. You can also microwave it and add some water.
White Bean Pasta
Ingredients
- 3 tbsp olive oil
- 1/2 cup walnuts, chopped
- sprinkle of salt
- 1/4 tsp red pepper flakes
- 3 garlic cloves, minced
- 1 15oz can white beans (cannellini)
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/2 lemon, juiced (about 2 tsp)
- 1 1/2 cups pasta water
- 1 12oz gluten free pasta
Instructions
- Mince garlic cloves and set aside.
- Heat 2 tbsp of olive oil in a medium pan over low/medium heat and then add the chopped walnuts, sprinkle of salt, and red pepper flakes. Stir occasionally and cook for 5-6 minutes.
- While the walnuts cook, make the pasta in another pot according to the package instructions.
- Rinse and drain the white beans.
- Move the walnuts to a small bowl. Add 1 tbsp of oil over low heat to the pot (the same pot the walnuts were in) and add the minced garlic. Stir until the garlic is lightly browned and fragrant, then add white beans, oregano, ¼ tsp salt, lemon juice. Stir occasionally. Once you have pasta water, add in 1 cup.
- Mash beans gently as they start to soften. I used a potato masher for this! If you start to mash before you add the pasta water, you may need to mash them again once the water is added.
- Keep the bean sauce on low heat and stir occasionally.
- Drain the pasta water (keep ½ cup for the sauce) and add the pasta into the bean sauce mixture. Mix the pasta in with the sauce and add the additional ½ cup pasta water.
- Move the pasta to two bowls and top with walnut mix and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
