White Bean Pasta Sauce Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used in place of broth if needed.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Mix 250 grams of plain white flour with 1 whole egg, 2 egg yolks, a little salt, and about 1 tablespoon of olive oil.

If the mixture is too crumbly, add a little water.

Knead the mixture well and roll it out, dusting with flour to prevent sticking.

Roll the dough up and thinly slice it to make noodles.

Unravel the noodles and set them aside.

In a pan, add soaked and drained dried cannellini beans, 100 ml of white wine, a small finely chopped onion, 2 or 3 crushed garlic cloves, and 100 ml of extra virgin olive oil.

Add a sprig of thyme and marjoram, season, and cover with water.

Allow the mixture to simmer slowly until the beans are cooked through and can be mashed.

Remove the sprigs of herbs and purée the sauce.

Cook the pasta in barely boiling lightly salted water for just a few seconds, then drain.

Serve the freshly made noodles topped with a generous dollop of white bean sauce, reserved cannellini beans, skinned broad beans, and finely sliced prosciutto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens