This has been included in my menu for visitors ever since I learned this recipe. My sister-in-law actually got this from a site called Bake At 350.
She just altered a few ingredients to suit our taste, but it’s pretty much the same thing. Serve this with a side dish of salad and crusty bread on the side and you have your complete meal with you!
Our friend over at Bake At 350 has this to say about this savory pasta recipe:
“The creamy sauce is actually made from beans and it’s so quick and easy, it’s perfect for a weeknight dinner.”
What I love most about this pasta dish is that it’s simple to make. You can just whip this up easily if, let’s say, you have unexpected guests who come knocking on your door.
You don’t even have to be hassled or stressed. These are the ingredients you can find in your pantry most of the time! Thank you, Bake at 350 for this recipe!
Ingredients
8 ounces Barilla penne (or other tube-shaped pasta)
1 (19oz) can Cento cannellini beans, rinsed and drained
1/2 cup College Inn chicken broth
1 tsp. kosher salt, divided
1/2 tsp. McCormick freshly ground black pepper, plus a few turns
Bertolli olive oil
4 cloves garlic, minced
1 pint Garden Ripe grape tomatoes
1 tsp. McCormick dried rosemary (or 2 tsp. fresh)
1/4 cup chopped fresh flat-leaf parsley, plus more for sprinkling
Instructions
Cook the pasta in salted boiling water according to package directions. Meanwhile, in a food processor, blend 3/4 of the beans, chicken broth, 1/2 teaspoon kosher salt and a few turns of black pepper. Set aside.
Once the pasta is cooked, drain and return to the pot. Add the bean puree and place over low heat.
Heat some olive oil in a skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds-1 minute. Add the tomatoes and rosemary, stir and cook for an additional 1 minute. Add in the remaining beans, salt, pepper and 1/4 cup parsley; cook until heated through.
Add the tomato mixture to the pasta and toss. Serve immediately, garnish with more parsley if desired.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with crusty bread or sprinkle cheese on top if desired.
Thanks again to Bake At 350 for this amazing recipe.
