Creamy Broccoli and White Bean Pasta (Print version)
White beans make this creamy broccoli pasta more substantial and help thicken the sauce when a few are mashed.
# Ingredients:
Ingredients
01 -
300 g short pasta
02 -
300 g small broccoli florets
03 -
1 × 400 g can white beans, drained
04 -
1 tbsp olive oil
05 -
2 garlic cloves, minced
06 -
150 ml heavy cream
07 -
50 g grated Parmesan
08 -
1 tbsp lemon juice
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Bring a large pot of water to a boil. Add the measured salt and pasta. Cook according to the package timing, adding broccoli florets for the last four minutes.
02 -
Before draining, reserve 250 ml of the pasta cooking water. Drain pasta and broccoli together.
03 -
While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and stir for 30 seconds without browning. Add the drained white beans, cream and 100 ml reserved pasta water.
04 -
Simmer gently for five minutes. Mash about one-quarter of the beans against the pan with a spoon to thicken the sauce, leaving the rest whole.
05 -
Add pasta, broccoli and Parmesan. Toss over low heat for one to two minutes, adding more reserved pasta water a little at a time until the sauce coats the pasta without becoming dry. Remove from heat and stir in lemon juice and pepper.
06 -
Serve immediately in four bowls. The broccoli should be tender but still hold its shape, with whole white beans visible among the pasta. No extra garnish is required.
07 -
Refrigerate leftovers in a shallow covered container within two hours and eat within three days. Reheat with a splash of water, stirring until steaming hot throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.