Penne With Roasted Garlic White Bean Puree
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Penne With Roasted Garlic White Bean Puree
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This healthy and satisfying penne pasta dish is easy enough for a weeknight yet special enough for the weekend. Vegan and gluten-free, with an oil-free option.
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Ingredients
- 1 large broccoli head, cut into small florets
- 10 cloves garlic separated from bulb with skins left on each clove
- 1 Tablespoon olive oil optional (see Notes for oil-free roasted garlic
- 2½ cups cannellini beans cooked; can substitute navy beans
- ¾ cup non-dairy milk unsweetened and unflavored
- 1½ teaspoons vegetable bouillon base see Notes, Better Than Bouillon seasoned brand
- 1 teaspoon thyme dried
- 12 ounces penne pasta or regular wheat pasta, gluten-free
- ½ cup kalamata olives pitted (about 18 to 20), sliced
- salt
- black pepper
Instructions
Roast the garlic and broccoli (see Notes for other roasting methods):
- Preheat oven to 400 degrees and line a baking sheet with parchment. Arrange the broccoli florets and garlic cloves (skin on) on the pan. Drizzle with olive oil and toss to coat. Sprinkle with sea salt. Roast for 15 to 20 minutes, turning both the broccoli and garlic once or twice during cooking. You'll know the garlic is done when it is fragrant, light golden brown, and softened. The broccoli should still be firm but easily pierced with a fork.
Cook the pasta:
- While the broccoli and garlic are in the oven, bring water to a boil and cook the pasta according to package directions. Drain in a colander.
Make the bean puree:
- Once the roasted garlic has cooled enough to handle, squeeze the cloves from their skins and add them to a blender with the beans, milk, bouillon, and thyme. Blend until smooth, adding milk as necessary to achieve a sauce-like consistency. Taste for seasoning and add black pepper and more salt or thyme, if desired.
Serve:
- Transfer the bean puree to the now empty pasta pot and cook on low for one minute just to warm through. Add the drained pasta to the sauce and stir to combine. Add to serving bowls and top with broccoli florets and olives.
Notes
- Bouillon sub - To use vegetable broth instead, reduce milk to ⅓ cup and use ⅓ - ½ cup broth, adding salt to taste.
- Bouillon sub - To use vegetable broth instead, reduce milk to ⅓ cup and use ⅓ - ½ cup broth, adding salt to taste.
- If you prefer roasting garlic the more traditional way, as described below, that's fine, too. It just takes a little longer.
- For oil-free, roast the garlic as described below but omit the oil. The broccoli can be roasted as described in the recipe, omitting the oil.
- Slice off just the very top of the bulb, exposing the tips of the cloves. Drizzle with olive oil, wrap in parchment, and then wrap in foil. Bake in a preheated 400 degree oven for about 45 minutes or until fragrant and soft.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
71g
(24%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
215mg
(9%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
700IU
(14%)
Vitamin C
42.9mg
(48%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 71g | 24% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 215mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 42.9mg | 48% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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