Recipe very tasty, the creamy pasta with mussels and cannellini beans!
A very winter dish if you will, because it’s the best time to enjoy steaming and creamy dishes, and legumes are usually consumed more frequently.
Easy and quick too because canned beans are used, the pasta is creamy because part of the beans are blended after cooking them for a few minutes in the pan.
The pasta shape that I think fits best is paccheri, but if you prefer another shape, feel free to experiment; the important thing is that it’s not long.
Let’s be honest; in the 80s and 90s, so-called sea and mountain recipes were very popular, and this one hasn’t been discovered recently, just that we try to give recipes and dishes a bit of novelty… like making dishes creamy so they aren’t disjointed and are really, so very appetizing!
The doses I provide are for 2 people, but in the end, you can manage to serve even 3 plates of creamy pasta with mussels and cannellini beans.
YOU MIGHT ALSO BE INTERESTED IN:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 449.45 (Kcal)
- Carbohydrates 40.82 (g) of which sugars 2.07 (g)
- Proteins 27.31 (g)
- Fat 19.42 (g) of which saturated 3.46 (g)of which unsaturated 3.48 (g)
- Fibers 6.30 (g)
- Sodium 1,597.90 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 28 oz mussels
- 14 oz canned cannellini beans
- to taste garlic powder (or fresh)
- 2 cherry tomatoes
- chopped parsley (as you like)
- Half glass white wine
- extra virgin olive oil
- 6 oz paccheri (or another shape as you like)
- water (to cook the pasta)
- salt (double or fine depends on your habits)
Tools
- 1 Immersion blender
Steps
– After washing, cleaning, and removing the beard from the mussels, put them in the pan with oil, garlic, wine, and parsley. Cover with the lid, and as soon as foam forms, turn off.
– Remove the shells, leaving some for decoration, and strain the obtained broth, setting it aside temporarily.
– In the same pan, you can flavor the cannellini beans (after rinsing them from the preserving liquid) with garlic, oil, and parsley. Season after a few minutes with a couple of ladles of the mussel broth set aside. Let it flavor for about 5 minutes, then turn off.
– Blend the beans (keeping a couple of tablespoons aside) adding a few ladles of mussel broth if necessary.
– Cut the cherry tomatoes, after washing them.
– In the same pan where the beans are left, add the tomatoes.
– Pour the cannellini cream and the reserved mussels into the pan, and let the flavors blend and amalgamate over low heat.
– Add the al dente cooked pasta to the cannellini cream and mussels, and finish cooking by adding a few ladles of pasta cooking water if necessary.
– Serve the creamy pasta with mussels and cannellini beans, with fresh chopped parsley.
