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!