Creamy White Bean Pasta Sauce
White beans disappear into the tomato sauce, making it creamy, hearty, and extra satisfying without cream.
Equipment
- immersion blender or regular blender
Ingredients
- 1 can cannellini beans drained and rinsed
- 1 jar marinara sauce or about 2 cups crushed tomatoes
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- A splash of reserved pasta water
- Cooked pasta for serving
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package directions. Before draining, reserve about ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Add the garlic and sauté for about 30 seconds, just until fragrant. Do not let it turn bitter and brown (burnt garlic is a tiny kitchen villain).
- Add the drained and rinsed cannellini beans and the marinara sauce or crushed tomatoes.
- Simmer for 5 minutes, stirring occasionally, so the beans warm through and the flavors mingle.
- Use an immersion blender to blend the sauce completely smooth. You can also carefully transfer it to a regular blender, but let hot steam escape according to your blender’s instructions.
- Add a splash of reserved pasta water until the sauce reaches your favorite creamy consistency.
- Taste and season with salt and black pepper.
- Toss with the cooked pasta and serve warm.
Notes
Serve it over spaghetti, penne, shells, or whatever lonely pasta is waiting in the pantry. Add Parmesan, red pepper flakes, or fresh basil if you have them, but the simple version is delicious all by itself.
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