Creamy Tuscan Cannellini Bean Pasta with Bimi^® Baby Broccoli

This vegan pasta uses cannellini beans to make a creamy sauce that delights the senses. The delicate flavor of Bimi^® Baby Broccoli is the perfect compliment to this

Prep

10 minutes

Cook

20 minutes

Serves

Ingredients

2 tablespoons olive oil
¼ cup walnuts, chopped
1 tablespoon chili flakes (optional)
5–6 cups Bimi^® Baby Broccoli, rinsed and cut into pieces
½ cup finely chopped white onion
2 garlic cloves, crushed
2 cups mezzi rigatoni, tortiglioni, or penne (uncooked)
1 ½ cups cannellini beans, drained and rinsed (from a 15 oz can)
2 teaspoon fresh rosemary, chopped (leaves only)
Zest and juice of 1 lemon
Salt and pepper, to taste
¼ cup chopped parsley

Directions

Heat a large non-stick pan and add the chopped walnuts and chilli flakes (if using). Cook for 5 minutes until the walnuts start to go golden. Transfer to a bowl and set aside.
At the same time, cook the pasta according to the pack instructions, adding the Bimi^® Baby Broccoli for the last 2-3 minutes.
Add the oil to the pan and fry the onion for 5-7 minutes until it starts to caramelize. Add the crushed garlic and cook for another minute.
Add the cannellini beans and the chopped rosemary to the frying pan and cook for a few minutes.
Remove 1 cup of the cooking water from the pasta pan and add it to the bean mixture. Add the lemon zest and juice, then with a potato masher, break down the beans until you have a creamy sauce. Season with salt and pepper, and cook for a few minutes until the sauce thickens up. If the sauce is too thick, add a little more of the pasta water.
Remove the Bimi^® Baby Broccoli from the pasta pan with a slotted spoon and set aside, keeping it warm. Drain the pasta and add to the pan containing the sauce. Mix well.
Divide the pasta and sauce between 2 plates, arrange the Bimi® Baby Broccoli and walnuts on top and finish with a sprinkle of parsley.