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Creamy White Bean Pasta with Hazelnut Brown Butter

This vegetarian-friendly pasta is incredibly creamy thanks to mashed cannellini beans.
Servings 2


Hazelnut Brown Butter

  • 3 Tbsp butter
  • 2-3 Tbsp sage (or rosemary) leaves picked
  • 3 Tbsp hazelnuts


  • 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


  • 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.


If making plant based, use olive oil or a plant based butter alternative instead of butter.