Creamy White Bean Pasta

An improvised dish that turned out REALLY good. I was craving mac ‘n cheese so bad, but ended up with this much “lighter” version of a creamy pasta dish, and it deserves a spot in the archive. It’s got the 3 C’s: convenient, creamy, and cheap. What’s not to like?

TIP: It’s a great vegetarian dish, but it can work with any kind of protein, any veggie, any cheese. Get creative and empty that fridge 🙂

 

Creamy White Bean Pasta

Total time 40 minutes, Serves 4 people

Ingredients Preparation
500 g dried pasta of choice

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!
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