As I get older, dairy and me are not always on the best of terms. But I crave a creamy pasta from time to time. This recipe is fast, and easy and entirely dairy free. I used white kidney beans to make a creamy sauce and the result it velvety smooth, with a hint of earthiness from the beans.
Try it with hearty pastas like shells, or bowties. Gluten free works great in this recipes!
1 box (16oz) your fav pasta 1 jar Sweet Basil or Roasted Garlic Pomodoro 1 can (8oz) white kidney beans, drained. 8 oz frozen broccoli (Thawed and drained)
Cook pasta to package instructions, be sure to reserve about 1/4 cup pasta water. In a large pot or skillet heat the sauce until simmering slightly. Puree the beans in the food processor or blender. Drain the cooked pasta (reserving 1/4 cup pasta water) Add hot pasta to the skillet with pureed beans, pasta water and thawed frozen broccoli. Mix to coat pasta. Serve immediately and garnish with fresh parsley or basil