Roasted Garlic and White Bean Pasta
This delightful Roasted Garlic and White Bean Pasta combines the rich, mellow flavors of roasted garlic with creamy white beans for a comforting and nutritious dish. Perfect for a quick weeknight dinner, it is both satisfying and packed with protein, making it a favorite among vegetarians and pasta lovers alike.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 12 ounces pasta (spaghetti or penne)
- 1 head garlic
- 1 can canned white beans (such as cannellini or navy beans)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
Instructions
- 1. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast in the oven for about 30 minutes, or until the cloves are soft and caramelized.
- 2. While the garlic is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and reserve about 1 cup of the pasta cooking water.
- 3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the canned white beans (drained and rinsed) and dried thyme, cooking for about 2-3 minutes until heated through.
- 4. Once the garlic has cooled slightly, squeeze the roasted cloves out of their skins into the skillet with the beans. Mash everything together with a fork or potato masher, adding reserved pasta water as needed to achieve a creamy consistency.
- 5. Add the cooked pasta to the skillet and toss to combine. Stir in the grated Parmesan cheese, mixing until well coated. Season with salt and pepper to taste, and serve warm.
Browse more: Vegetarian · Meal Prep · High Protein
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