This White Bean Pasta is super easy to make and a great high-protein meal. Not to mention it is cheesy, packed with garlic, and super delicious. You are really going to love this one!
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GET THE RECIPE
Cook pasta 2 minutes shorter than the package says (since it will finish cooking in the sauce leter) and reserve 2 cups pasta water.
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In a skillet, heat olive oil over medium heat. Once warm, add garlic and sliced shallots, cook until fragrant and starting to crisp, stirring fairly consistently.
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Turn off heat and use a slotted spoon to remove garlic and shallots from the pan to a paper towel lined plate.
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Put the pan back on medium-low heat and add the cannellini beans, vegetable stock paste, lemon juice, lemon zest, chili flakes, salt and pepper along with 2 cups reserved pasta water.
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Cook for a few more minutes until the beans are tender. Remove from heat and add to a blender. Blend until smooth.
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Add sauce back to the pan, on medium-low and stir in the pasta, parmesan cheese, parsley and basil, gently stirring so the noodles don’t break but are coated with the sauce.
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Serve the pasta topped with reserved crispy garlic and shallots and more basil or parsley if you desire..
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