This creamy, white bean pasta with garlic and rosemary is an easy and affordable weeknight pasta dish made with only 6 ingredients. The garlic and rosemary add loads of flavour and the white beans adds fibre and plant-based protein to make this an easy and satisfying meal.
- 1 lb pasta (your favourite short or long pasta all work well)
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 tbsp fresh rosemary, chopped
- 1 pinch of chili flakes (more if you like spice)
- 1 can of white kidney beans, drained and rinsed
Cook pasta according to package directions.
While the pasta is cooking, heat olive oil, garlic, rosemary and chili flakes over low-medium heat in a small pot. You want to warm the oil and infuse it with the herbs while being careful not to burn the garlic.
Place kidney beans in a food processor or blender and puree until smooth. Add some pasta water to the beans to help them puree if needed (about 2-3 tbsp). Add to the oil and herb mixture and stir to heat through.
Once the pasta is cooked, reserve some of the cooking water (~1 cup). Drain the pasta and add it back to pot. Add the bean mixture to the pasta and stir to combine. Add some pasta water, start with about ½ cup to help thin out the bean mixture more and make the saucy silky.