Creamy White Bean Pasta
Whole wheat noodles, soaked in a garlic rich light cream sauce, and topped with veggies, bacon, herbs and white beans, this Creamy White Bean Pasta is the best on a cold winter day, and can be whipped up in a snap, even on a weeknight. Don’t forget the crusty bread to soak up all that delicious sauce!
Servings: 6
Calories: 619kcal
Ingredients
- 1 package whole wheat spaghetti
- salt and pepper to taste
- ½ cup olive oil
- 6-7 garlic cloves, roughly chopped
- 1 small shallot, chopped
- 1 tablespoon butter
- ⅓ cup dry white wine
- ¼ cup heavy cream
- 3-4 strips bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 can cannellini beans
- 1 large bunch fresh basil, torn
- 1 cup shredded pecorino romano cheese
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Boil pasta according to the package instructions.
- In a large sauce pan or skillet, heat olive oil on medium heat. Add in chopped garlic and shallot and stir until fragrant, about 1-2 minutes.
- Add cherry tomatoes and red bell pepper to the pan. Cook for an additional 5-6 minutes, until tomatoes and peppers start to become soft.
- Add in butter, white wine, and heavy cream and continue stirring for 2-3 minutes.
- Add in Cannellini beans and cook for an additional 2 minutes.
- Add pasta to pan. Toss pasta until fully coated with sauce.
- Remove from heat and top with fresh basil, Pecorino cheese, and crushed red pepper flakes if desired.
Nutrition
Calories: 619kcal | Carbohydrates: 63g | Protein: 21g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 464mg | Potassium: 319mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 32mg | Calcium: 268mg | Iron: 5mg
