Creamy White Bean Pasta with Hazelnut Brown Butter
This vegetarian-friendly pasta is incredibly creamy thanks to mashed cannellini beans.
Ingredients
Hazelnut Brown Butter
- 3 Tbsp butter
- 2-3 Tbsp sage (or rosemary) leaves picked
- 3 Tbsp hazelnuts
Pasta
- 300 grams dried pasta e.g. rigatoni, penne
- Drizzle of oil
- 2 cloves garlic minced
- 1 can cannellini beans drained and rinsed
- Juice of 1 lemon
- ¼ tsp salt
Instructions
- Before you start, bring a pot of salted water to the boil.
- Make brown butter. Melt butter in a medium pot on medium heat. When foaming, add sage and hazelnuts and cook for about 2 minutes, until golden brown. Swirl pot often to prevent burning. Remove butter from pot and set aside for serving.
- Cook pasta. Add pasta to pot of boiling water and cook for 8 minutes, until almost cooked.
- Make sauce. Return reserved pan to medium heat with oil. Add garlic and fry for about 30 seconds, until fragrant. Add cannellini beans, lemon juice, salt and ½ cup of water from pasta pot and mash, until smooth. Mixture will be quite wet.
- Cook for 2-3 minutes, until beans have thickened. When pasta has cooked, drain and add pasta straight to pot with beans. Cook for about 2 minutes, until pasta is tender and sauce clings to it. Season to taste with salt and pepper.
- Serve pasta topped with hazelnut brown butter.
Notes
If making plant based, use olive oil or a plant based butter alternative instead of butter.
