باستا بالفاصولياء والصلصة الكريمية

Italian 15 Mins Prep · 20 Mins Cook

1. Bring a large pot of salted water to a boil. Cook the ravioli pasta according to the package instructions until al dente. Drain and set aside.
2. Mince the garlic.
3. In a saucepan, heat the olive oil over a medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the cannellini beans, stock, full fat milk (or plant-based milk), 2 tablespoons of Parmigiano cheese or nutritional yeast, salt and pepper. Simmer for 5-7 minutes until the beans are heated through.
4. Carefully transfer the bean mixture to a blender. Blitz until smooth and creamy. If needed, add more vegetable stock to reach your desired consistency.
5. Pour the creamy cannellini sauce over the cooked pasta. Gently toss until the pasta is evenly coated. Taste and adjust the seasoning, if necessary. Add lemon juice for a touch of brightness.
6. Chop the parsley.
7. Serve the pasta topped with parsley and extra cheese (grated Parmigiano Reggiano or vegan Parmesan cheese).

© 2020-2024 سبينس. كل الحقوق محفوظة Spinneys.com