Creamy White Bean Rosemary Pasta

creamy white bean rosemary pasta

Simple pantry ingredients combine to make a luxurious, comforting dish in no time. 




  1. Bring a large pot of water to a boil and cook pasta according to package instructions. Be sure to generously salt your pasta water, and reserve about a cup of it for later on.
  2. Meanwhile, heat olive oil in a medium sauté pan over a medium flame. Once oil is hot, add garlic.
  3. As soon as the garlic begins to take on color, add the rosemary and red pepper flake. You’ll want to act quickly to ensure the garlic doesn’t burn.
  4. Once the rosemary and red pepper flake are fragrant, about 30 seconds to a minute, add the drained white beans and season generously with salt and pepper. You can add the beans even sooner if you are worried your garlic might burn.
  5. Adjust your flame to medium-high. Cook the beans for 3-5 minutes, until the mixture has taken on a golden-reddish hue from the red pepper flake.
  6. Add about ¾ cup of water to the beans and bring to a light boil. Lower flame and simmer for about 10 minutes, until the liquid has reduced by half and the sauce is thick enough to coat the back of a spoon. Use a wooden spoon or the back of a fork to mash some of the beans – this will create the extra creamy consistency that makes this dish so delicious!
  7. Your sauce will probably be ready before the pasta has finished cooking. Turn off the flame and cover the pan to keep warm in the meantime.
  8. Add the drained pasta to the sauce and stir together over medium-high heat for about 30 seconds. If too dry, add some reserved pasta water.
  9. Divide among bowls and sprinkle with grated parmesan and fresh rosemary, if using.



Keywords: pasta, simple, vegetarian