Conchiglie e Fagioli (Shells and Beans)

Conchiglie e Fagioli (Shells and Beans)

Beans and pasta are a match made in heaven (and your bowl)!

    Serves: 4

    INGREDIENTS: 

    • 1/3 cup extra virgin olive oil 
    • 3 cloves garlic
    • 3 tbsp fresh parsley, chopped
    • 15 ounces cannellini beans (canned or dried & pre-soaked)
    • 1/2 tsp salt
    • 1/2 red pepper flakes

    DIRECTIONS:

    1. Finely chop 3 cloves of garlic and 2 handfuls parsley (roughly chopped to 3 tbsp).
    2. Warm up ⅓ cup extra virgin olive oil in a large skillet, add garlic and fry them on low heat for 30 seconds.
    3. Add the chopped parsley, 15 ounces cannellini beans (drained and rinsed), ¼ teaspoon salt, red pepper flakes, and cook them in the oil on medium-low heat for about 5 minutes.
    4. In the meantime, cook your pasta of choice - we suggest the Spinach Conchiglie ;)
    5. When the pasta is ready, reserve one cup of pasta cooking water, drain the pasta, and add it to the pan with the sauce.
    6. Add a tbsp of reserved pasta water (or more if necessary), toss, and cook for a minute or until the pasta is al dente and thoroughly coated in the sauce.
    7. Serve immediately with a couple of spoonfuls of the sauce on top. 

     

     

    adapted from Plant Based School
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