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A close up of farfalle with creamy white bean and roasted garlic sauce in a bowl.
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4.95 from 20 votes

Farfalle with a Creamy White Bean and Roasted Garlic Sauce

Course: dinner
Cuisine: Italian-american
Diet: Vegan, Vegetarian
Servings: 4
Calories: 168kcal
Author: Teri & Jenny

Ingredients

garnish

  • minced parsley

Instructions

  • 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.

Notes

  • **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.

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 218mg | Potassium: 231mg | Fiber: 1g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg