Farfalle with a Creamy White Bean and Roasted Garlic Sauce
User Reviews
5
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Servings
4
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Calories
168 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Farfalle with a Creamy White Bean and Roasted Garlic Sauce
Description
Farfalle pasta is cooked until al dente and lightly tossed with olive oil to prevent sticking. The sauce is prepared by sautéing shallots with warm spices such as cumin, coriander, thyme, and sage. Roasted garlic and white beans are added, then simmered with chicken or vegetable stock to concentrate the flavors. Once softened, the mixture is blended until smooth, creating a creamy and savory sauce that coats the pasta evenly.
The roasted garlic lends a mellow, sweet depth, while the spices bring complexity without overpowering. The white beans contribute body and a subtle earthy taste, enriching the pasta's bite. The fresh parsley garnish adds a bright contrast to the creamy sauce.
This dish serves as a filling vegetarian meal or side, suitable for lunch or dinner. It pairs well with simple salads or crusty bread to complement the sauce's warmth and texture.
The included notes explain how to roast garlic effectively by cutting the head and wrapping it in foil for oven roasting, ensuring soft, caramelized cloves for blending.
Ingredients
- ½ pound farfalle pasta dry
- 3 tablespoons extra virgin olive oil
- 1 shallot small, diced
- 1 ½ teaspoons cumin
- 1 teaspoon Coriander
- 1 tablespoon thyme minced
- 2 teaspoons sage minced
- 1 white bean 15 oz can, brand: Progresso
- 2 ½ to 3 cups chicken stock or Progresso Vegetable Stock, brand: Progresso
- 1 head garlic roasted
- salt to taste
- black pepper to taste
garnish
- parsley minced
Instructions
- Fill a large pot with water and bring to a boil. Add a handful of salt, followed by the pasta and boil until the pasta is al dente, 6 to 8 minutes.
- Drain pasta, transfer to a large mixing bowl and lightly toss with olive oil. Set aside.
- Pour oil into a large saucepan and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper. Pour mixture into a blender, removing the center top of the lid and replacing it with a clean towel. Once the steam has dissipated a little bit (5 to 10 minutes), blend mixture until smooth, adding a little more stock to thin the pasta sauce out, if needed.
- Pour sauce over the cooked farfalle and toss together. Adjust seasonings and serve topped with minced parsley.
Notes
- Roast garlic by cutting off the top 1/2 inch, drizzling with oil, seasoning, wrapping in foil, and baking at 375˚F for 35 to 40 minutes.
- Allow roasted garlic to cool before squeezing cloves out to avoid burns and remove any papery skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 218mg | 9% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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