Cheesy Pasta With Tomato Butter Bean Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
3
ingredients
-
Sauce
- 29.58 ml olive oil, divided
- 118.29 ml chopped onions or 118.29 ml shallot
- 6 garlic cloves
- 2.46 ml salt
- 2.46 ml pepper
- 396.89 g stewed tomatoes
- 425.24 g butter beans (divided)
- 59.14-118.29 ml chopped fennel bulb
- 4.92 ml basil
- 4.92 ml oregano
- 29.57-59.14 ml fresh parsley
- 0.25 ml red pepper flakes
- 118.29-177.44 ml water
-
Pasta
- 56.69 g penne pasta
- 20-25 sliced brown button mushrooms
- 1 sprig fresh parsley
- 1.23 ml garlic powder
- 118.29-177.44 ml grated parmesan cheese
- 44.37 ml milk
directions
- Caramelize onions/shallots and garlic in pan.
- As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
- Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
- Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
- Let sauce boil cook on med heat until desired thickness (about 20 minutes).
- Cook penne in salted water.
- While penne cooks saute mushrooms in saucepan.
- When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
- Cook until cheese is melted.
- Dish pasta mixture into bowls and serve with sauce over it.
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