Creamy Gluten Free White Bean Pasta

Name: Creamy Gluten Free White Bean Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 -4
Ingredients: 340 g Jovial Gluten Free Mafalda Pasta; 3 tbsp olive oil; 2 shallots, sliced thin; 4 garlic cloves, sliced thin; 2 13oz jars Jovial Organic Cannellini Beans, drained and rinsed; 1/4 tsp chili flakes; 1/2 tsp salt; 1/4 tsp pepper; 1 tbsp vegetable stock paste; zest from one lemon; juice from one lemon; 2 cups pasta water; 1/2 cup shredded Parmesan cheese; 2 tbsp minced fresh parsley; 1/4 cup chopped fresh basil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 -4
Calories
556 kcal
Course
Lunch
Cuisine
gluten-free

Creamy Gluten Free White Bean Pasta

Iris Warren

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I am on a pasta kick – and love nothing more than creating a new pasta recipe. My latest is this creamy gluten-free white bean pasta. It 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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Ingredients

Servings

340 g Jovial Gluten Free Mafalda Pasta
3 tbsp olive oil
2 shallots, sliced thin
4 garlic cloves, sliced thin
2 13oz jars Jovial Organic Cannellini Beans, drained and rinsed
1/4 tsp chili flakes
1/2 tsp salt
1/4 tsp pepper
1 tbsp vegetable stock paste
zest from one lemon
juice from one lemon
2 cups pasta water
1/2 cup shredded Parmesan cheese
2 tbsp minced fresh parsley
1/4 cup chopped fresh basil

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Instructions

Cook pasta 2 minutes shorter than the package says (since it will finish cooking in the sauce leter) and reserve 2 cups pasta water.
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. Turn off heat and use a slotted spoon to remove garlic and shallots from the pan to a paper towel lined plate.
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. Cook for a few more minutes until the beans are tender. Remove from heat and add to a blender. Blend until smooth.
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.
Serve the pasta topped with reserved crispy garlic and shallots and more basil or parsley if you desire..

Notes

If you forget to reserve the pasta water, your best bet is to use vegetable broth instead.
Feel free to add more chili flakes for more heat or more cheese for an even creamier sauce.
Pair with this Quick & Easy Kale Salad Recipe for a full meal!

Nutrition Information

Show Details

Calories 556kcal (28%) Carbohydrates 82.5g (28%) Protein 24.4g (49%) Fat 17.7g (27%) Saturated Fat 3.4g (17%) Polyunsaturated Fat 1.6g Monounsaturated Fat 8.9g Cholesterol 7.2mg (2%) Sodium 588.6mg (25%) Fiber 16.3g (65%) Sugar 5g (10%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 556 kcal

% Daily Value*

Calories	556kcal	28%
Carbohydrates	82.5g	28%
Protein	24.4g	49%
Fat	17.7g	27%
Saturated Fat	3.4g	17%
Polyunsaturated Fat	1.6g	9%
Monounsaturated Fat	8.9g	45%
Cholesterol	7.2mg	2%
Sodium	588.6mg	25%
Fiber	16.3g	65%
Sugar	5g	10%