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A close up of farfalle with creamy white bean and roasted garlic sauce in a bowl.

Farfalle with a Creamy White Bean and Roasted Garlic Sauce

Teri & Jenny
4.86 from 7 votes
Course dinner
Cuisine Italian-american
Servings 4
Calories 168 kcal



  • minced parsley


  • Fill a large pot with water and bring to a boil. Add a handful of salt, followed by the pasta and boil until the pasta is al dente, 6 to 8 minutes.
  • Drain pasta, transfer to a large mixing bowl and lightly toss with olive oil. Set aside.
  • Pour oil into a large saucepan and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper. Pour mixture into a blender, removing the center top of the lid and replacing it with a clean towel. Once the steam has dissipated a little bit (5 to 10 minutes), blend mixture until smooth, adding a little more stock to thin the pasta sauce out, if needed.
  • Pour sauce over the cooked farfalle and toss together. Adjust seasonings and serve topped with minced parsley.


  • **For roasted garlic: cut the top 1/2 inch of a head of garlic off (and discard) and place the garlic over a small piece of foil. Drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast in a 375˚F oven for about 35 to 40 minutes. Allow garlic to cool before squeezing the roasted cloves out.


Calories: 168kcalCarbohydrates: 10gProtein: 5gFat: 13gSaturated Fat: 2gCholesterol: 5mgSodium: 218mgPotassium: 231mgFiber: 1gSugar: 3gVitamin A: 83IUVitamin C: 6mgCalcium: 38mgIron: 1mg
Keyword pasta recipe, vegetarian pasta recipe
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