Make this bright and creamy pasta dish entirely in one pot for simple cleanup. It features cannellini beans and fresh lemon for a quick weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
12 ounces dried pasta (like spaghetti or linguine)
4 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon (about 1/4 cup)
1/2 cup grated Parmesan cheese (optional, omit for vegan)
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Place the dried pasta, vegetable broth, chopped onion, minced garlic, dried oregano, and red pepper flakes into a large pot or Dutch oven.
Bring the mixture to a boil over medium-high heat. Stir frequently to prevent the pasta from sticking to the bottom.
Once boiling, reduce the heat to medium-low and continue to simmer, stirring often, until the pasta is cooked through and most of the liquid has been absorbed, about 10 to 12 minutes.
Remove the pot from the heat. Stir in the rinsed cannellini beans, lemon zest, and lemon juice.
If using, stir in the Parmesan cheese until the sauce becomes creamy. If the sauce is too thick, add a splash of water or extra broth until you reach your desired consistency.
Season generously with salt and black pepper to your taste.
Divide the pasta into bowls and garnish with fresh chopped parsley before serving.
Notes
For a smoother, richer creaminess, blend half of the rinsed cannellini beans with 1/2 cup of the broth before adding them to the pot in step 4.
If you do not have vegetable broth, you can use water, but the flavor will be less deep.
Use fresh lemon juice; bottled juice will not provide the same bright flavor.