For this creamy pasta and beans I chose a special ingredient. No, it’s not pumpkin. Think a little harder. Carrots is the correct answer. Would you have guessed? Simple, quick, and tasty, this creamy pasta and beans is truly delicious. Try it now!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz ditalini
- 2 carrots (one is enough if they are large)
- 1 spring onion
- 4.2 oz cannellini beans
- 1/2 cup cooking water
- 1 tablespoon extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 Peeler
- 1 Grater wide holes
- 1 Casserole low edges
- 1 Pot for boiling pasta
- 1 Immersion Blender
Steps
Peel the carrots and grate them with a wide-hole grater. Chop the spring onion and sauté it in a low-edged casserole or pan with the extra virgin olive oil, add the grated carrots and mix, and finally add the cannellini beans. Let it all blend for a few minutes. Boil the pasta in plenty of salted water. While the pasta is cooking, blend the carrots with the cannellini beans. If the sauce is too thick, add some pasta cooking water. Drain the pasta and toss it in the pan with the sauce. Serve immediately.
Notes
Recipe source HERE.
