Pasta with Garlic and White Beans
This dish is for garlic lovers. You could reduce the garlic, of course, but it’s so delicious when combined with the creaminess of white beans and really good olive oil.
This recipe makes a nice late night meal because it’s easy to throw together and can be made with things we all have on hand, such as canned beans, garlic, olive oil, and a few herbs. Chopping the garlic is the most work. If you don’t feel like mincing it, slice it and just cook it a little longer so it mellows out.
1/2 pound thin spaghetti (not angel hair) or linguine pasta
6 tablespoons extra-virgin olive oil
3 tablespoons chopped flat leaf parsley or 1 tablespoon
dried parsley 1/2 teaspoon
sea salt 1/4 teaspoon
freshly ground black pepper 6 cloves garlic, minced
1 teaspoon
dried basil 1 teaspoon
crushed red pepper flakes 15 ounces can Great Northern beans or Canellini beans, drained and rinsed well
vegan bacon bits (optional)
1 fresh tomato, chopped (optional)
Bring a large pot of water to a boil and add the pasta.
Meanwhile, heat the olive oil over medium heat. Add the parsley, sea salt, pepper, garlic, basil, and red pepper flakes. Reduce the heat and cook for about 2 minutes. Make sure the garlic does not brown.
Add the beans and gently heat through.
Drain the pasta, and place it into a serving bowl. Add the garlic bean mixture to the bowl and mix together well. If you wish, add a sprinkling of vegan bacon bits and the tomato, and mix some more.
Serve immediately.
A green salad is all you need to make this a complete meal.
Try a little sprinkle of the vegan bacon bits, if you have them. They add a nice smoky scent and a little extra bite.
