Creamy White Bean Pasta

1 onion, diced

2 cloves of garlic, minced

1 broccoli head, in pieces

1 can of white beans

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons dried basil

1 handful parmesan

2 fresh buffalo mozzarellas, one for the pot and one for later

Olive oil

1 liter vegetable stock

0,5 liter water

Salt & pepper to taste

1. Heat the oven to 200 C.
2. Save one fresh mozzarella ball for later, and combine everything else in a large pot. Make sure the pasta is covered with fluid, but be careful not to add too much moisture.
3. Cook over high heat until it starts boiling. Turn down to medium heat and stir once in while. When the pasta is al dente, taste and add salt & pepper to taste.
4. Pour everything into an ovenproof dish and top off with the fresh, crumbled mozzarella. I had some leftover pesto which I added as well.
5. Bake until it’s nice and golden, approx. 10 minutes.
6. Let the baby rest for 5 minutes time to set, and your ready to dig in!