Other than Rice, Pasta is perhaps the most versatile form of carbs. You can make a variety of sauces with or without meat and use different flavor profiles with it too. After all, we have seen David Rocco use mustard oil and give Pasta a completely Indian flavor profile when touring India. While I do intent to try that sometime, today, it is more of a quick fix thing with this White Bean Pasta.
I love eating all the different cuisines and most often than not, prefer to eat them in their original form. Fusion is something of an experiment I keep for crunch times, like this time. I had no cheese, or tomatoes in any form. But cooking Pasta seemed like the easiest and quickest route to a full meal. I did have cooked white beans in the refrigerator though. So I put on a vegan thinking cap and pasta in bean sauce bubbled up. Think beans and the first thing that comes to mind is Mexican Food.
White Bean Pasta Recipe
I wanted something fast, flavorful, and filling. A Mexican White Beans Pasta took roots and I went to work. This is a simple and easy recipe that you can make in minutes. Ingredients are fluid. You can replace the veggies with anything you have or want. The beans make the hole meal filling and nutritious along with the veggies that round of the beany sauce nicely.
White Bean Pasta Ingredients
3 Cup Penne Pasta
2 Cups cooked White Beans
1tbsp Garlic Powder
1 Tbsp Onion Powder
1 tsp Cumin Powder
1 tsp Smoked Paprika
1 tsp Sweet paprika (Optional)
2 Cups frozen mixed veggies (Cauliflower, Carrot, peas, green beans)
2 Tbsp Olive Oil, more for drizzling on serveing plate
Salt
Corriander for garnish
White Bean Pasta Method
1. Bring a big pot of water to a rolling boil and add 1 Tbsp Salt.
2. Add the Penne Pasta and cook for around 10 minutes or as per instructions on the packet.
3. Before you drain the Pasta, add the frozen veggies to the hot water for a minute.
4. Blend the cooked beans with a hand blender in a deep pot. I had cooked beans on hand. You can soak the white beans overnight and then cook them under pressure for 10-15 minutes until they are tender.
5. Heat the olive oil and add crushed or chopped garlic. Saute fro a minute on very low heat.
6. Add the cumin powder and paprika to the oil, and then mix in the white bean paste
7. Mix the bean paste and add the starch water to loosen it a bit. You can also use milk if you want and are not a vegan.
8. Now add the pasta and veggies to the bean sauce and mix well.
You are ready for a filling, nutritious meal in minutes.
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