Creamy pasta with vegetables and cannellini beans. If you are looking for a comforting, nutritious, and flavorful one-dish meal, this creamy pasta with vegetables and cannellini beans is the perfect answer. The combination of pasta, with its enveloping texture, beautifully pairs with the sweetness and crunch of seasonal vegetables and the creaminess of cannellini beans. This dish is an explosion of colors and flavors, ideal for a satisfying and substantial dinner or lunch. Its preparation is simple and quick, making it an excellent choice for those with little time who don’t want to compromise on taste and wellness.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven, Stove
- Cuisine: Italian
Ingredients
- 14 oz orecchiette
- 2 zucchini
- 1 bell pepper
- 1 eggplant
- 1 onion
- to taste salt
- 1 pinch pepper
- 2 tablespoons tomato sauce
- 10 oz canned cannellini beans
- to taste extra virgin olive oil
Tools
- Kitchen Appliances
- Pans
Steps
Place the eggplant sliced thinly in a bowl
The zucchini also sliced thinly
The bell pepper and onion sliced thinly
Add extra virgin olive oil, salt, and pepper. Spread on a baking tray lined with parchment paper and bake in a preheated oven at 350°F for 20 minutes
Transfer the vegetables to a bowl
Add the cannellini beans
and blend everything until creamy
Boil the orecchiette in plenty of salted water
Add two ladles of pasta cooking water
Drain the pasta a few minutes before it is fully cooked
and finish cooking the orecchiette in the pan with the vegetable cream.
If you prefer, garnish with a bit of Parmesan
