White Bean Pasta

I have quite a bit of dry beans in my house as I like to cook with beans. I prefer to soak them to hydrate them rather than purchase them from a can. This allows me to control the sodium.

In this recipe I used two cups of white beans that I hydrated. You can use canned beans. If you do use canned beans, I suggest you drain and rinse the beans before adding them to the pasta.

Ingredients: (serves 2)

3 cloves of garlic

1/2 cup red onion (diced)

1 medium zucchini (diced)

1/4 cup sun dried tomatoes

2 cups beans

2 cups dry gluten free pasta


  • Boil the water to cook the pasta 

  • While the water is boiling, sautee the vegetables in a pan (I prefer el dente)

  • Add the pasta to the water

  • When the pasta is done, drain most of the water saving about 1/4 cup to add to the vegetables  

  • Add the pasta, water, and beans to the vegetables in the pan and combine

  • Stir and cook until liquid is absorbed

Sprinkle with grated Parmesan  cheese and/or fresh basil

Serve with a side of gluten free bread

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