{"id":3010,"date":"2020-03-10T20:31:23","date_gmt":"2020-03-11T00:31:23","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=3010"},"modified":"2020-03-10T20:31:23","modified_gmt":"2020-03-11T00:31:23","slug":"pasta-with-creamy-white-beans","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=3010","title":{"rendered":"Pasta with Creamy White Beans"},"content":{"rendered":"

This pasta dish is courtesy of chef Giada De Laurentiis. You can use any pasta you have on hand, but one that can capture the sauce is best. By smashing a few of the beans while the sauce is simmering you will begin the makings of a beautiful creamy sauce. Add cheese of choice and a little of the salty starch water from the pasta until desired creaminess. I use a lentil pasta and do not use anywhere near a pound. Between the lentils and the beans this has become a meatless meal for us. Enjoy! <\/p>\n

\"\"<\/a>
\n1 pound shell pasta
\n1\/4 C. olive oil
\n1 carrot, diced
\n1 small red onion, diced
\n1 1\/2 tsp salt, divided
\nPepper to taste
\n1\/2 tsp. red pepper flakes (or less)
\n1\/4 tsp. dried thyme
\n1 15oz. can cannellini beans, drained and rinsed
\n1 C. chicken stock
\n8 oz. smoked provolone or smoked mozzarella
\n cheese, grated (about 2 cups)
\n1 5oz. container baby spinach, chopped<\/p>\n

Bring large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1\/2 cup of pasta water.<\/p>\n

Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon of salt and cook, stirring often, until fragrant and begin to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken stock. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently smash some of the beans. Set aside.<\/p>\n

Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1\/2 teaspoon of salt and add the 1\/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted. Taste for seasoning. <\/p>\n","protected":false},"excerpt":{"rendered":"

This pasta dish is courtesy of chef Giada De Laurentiis. You can use any pasta you have on hand, but one that can capture the sauce is best. By smashing a few of the beans while the sauce is simmering you will begin the makings of a beautiful creamy sauce. Add cheese of choice and … <\/p>\n

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