Creamy pasta with white bean sauce

Step 1/4

• 1 onion
• 2 cloves garlic
• 10 g parsley
• ½ lemon
• 400 g canned white beans

• knife
• cutting board
• bowl
• fine grater
• citrus press
• sieve

Finely chop onion and mince garlic. Finely chop the parsley and add to a bowl. Zest and juice lemon. Mix the lemon zest and parsley in the bowl, set aside. Drain white beans.

Step 2/4

• 250 g paccheri pasta
• 1 tbsp olive oil
• ½ tsp chili flakes
• 30 g panko breadcrumbs
• salt

• pot (large)
• frying pan (large)
• spatula

Set a big pot of water to boil, season generously with salt. Add pasta and cook for approx. 2 min. less than the cooking time according to package instructions. Reserve about 250 ml pasta water when it’s cooked. In the meantime, in a big frying pan, heat olive oil over medium heat and add chili flakes. Fry for approx. 1 min. or until the oil has turned red. Add breadcrumbs and fry until golden brown, for approx. 3 min. Remove the breadcrumbs and set aside.

Step 3/4

• 2 tbsp olive oil
• 1 tsp nutritional yeast

• paper towels

Wipe out the frying pan using some paper towel. Add the remaining olive oil and heat over medium heat. Add minced onion and fry until translucent. Then add garlic and fry briefly. Add white beans and fry for approx. 3 min. Next, add nutritional yeast and some of the reserved pasta water. Use the spatula or a fork to mash up the white beans. Add a little more pasta water during the process until the white bean sauce is creamy.

Step 4/4

• salt
• pepper

• colander

Drain the pasta. Add it to the white bean sauce and keep the heat on medium-low. Mix to combine, until the pasta is coated evenly with the white bean sauce. If needed, add more pasta water to make the sauce glossy. Add lemon juice. Season with salt and pepper. Mix breadcrumbs with the lemon zest and parsley. Transfer the pasta to a serving plate and top with the breadcrumb mixture. Drizzle with a bit more olive oil if desired.

Enjoy your meal!