Pasta with Cannellini Sauce
Preparation and cooking time: 25 minutes
White beans make a wonderful creamy sauce, without the cream and lots of cheese.
Ingredients:
- 1 1/2 cups cheese filled tortellini, 160gr, 5.6oz
- 1 cup white beans, drained and rinsed, 180gr, 6.4oz
- 2 shallots or 1/2 onion, 45gr, 1.6oz shallot
- 1 clove garlic, 6gr, .2oz
- 2 tsp olive oil, 9gr, .32oz
- 1/4 cup white wine, 60gr, 2.1oz
- 1/2 cup chicken stock, 112gr, 4oz
- 1/2 tsp thyme
Instructions:
- Cook pasta according to package directions.
- Chop shallot/onion; mince garlic.
- Heat oil in a medium saucepan. Add shallot and garlic and sauté until tender.
- Drain and rinse beans.
- Add beans, wine and chicken stock to saucepan. Bring to a boil and simmer 5 minutes.
- Remove and purée in blender or with immersion blender.
- Return to heat, stir in thyme and bring to a simmer.
- When pasta is ready, remove sauce from heat, pour over pasta and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
