Creamy White Bean Pasta with Hazelnut Brown Butter
This vegetarian-friendly pasta is incredibly creamy thanks to mashed cannellini beans.
Hazelnut Brown Butter
2-3Tbspsage (or rosemary)leaves picked
300gramsdried pastae.g. rigatoni, penne
Drizzle of oil
1cancannellini beansdrained and rinsed
Juice of 1 lemon
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.