Quick and creamy delicious pasta and beans, the best pasta and beans ever made, and it’s quickly prepared in just one pan, ensuring maximum efficiency and minimal waste, including gas and water. For the recipe, we use canned Borlotti beans, one can is enough for 2 people, but if you want to use dried beans, you can do so easily, just soak them the night before, like all beans, and cook them in the morning, after at least 12 hours of soaking, with a couple of bay leaves, a clove of garlic and a bit of fennel seeds, with plenty of water until cooked, then proceed with the recipe. I cook everything in a pan, I find that it results in a dish richer in flavor; I start with the beans, to let them absorb the flavor of the garlic and olive oil, a bit of chili if you like, and to make the dish more flavorful I often add a mixed mince of celery and carrot, then simply extend with water for the pasta cooking, in the end, it results in a truly delicious dish, as if we had prepared a good vegetable broth. I deliberately did not use cheese, bacon, sausage, or anything else to have a good vegan dish, rich in flavor and complete. Prepare it with me and you’ll see you’ll love it. If you don’t want the vegan version, you can add some crumbled sausage, minced meat, diced bacon, or guanciale, even shrimp work great.