As some of you know, I’m addicted to pasta. Pfff, let’s be honest, WHO doesn’t love pasta? I know right? No one. I thought so too.
And while I’m in this restrictive diet, I still wanted to enjoy some comforting food and nothing speaks comfort food like Italian food. And I went to great lengths to make a super creamy white sauce and I managed to pull this one out without even thinking too much. This means a recipe that’s under half an hour and less than 10 ingredients. Impressive huh?
As I mentioned on a previous post, I love the versatility of beans! In Brazil, they are a staple, but here, they are a mere side for breakfast and I don’t understand why beans could be just reduced to a canned item on a forgotten aisle in the middle of the supermarket…Beans are such a great source of protein for vegans and vegetarians and they are also full of fibre, potassium, magnesium and iron. It’s just such a great food that I really think we should be using a lot more than just as a boring side.
So I’m bringing to you another way of adding iron and fibre to your diet in a most fabulous way. And did I mention it’s vegan and gluten free too? Yay!
I did this sauce with some really humble and simple ingredients, but the good thing is, you can add your favourites and make it even more delicious. Mushrooms would be perfect of this one for example.
Also, I found this delicious pasta made out of buckwheat and chickpea flour which is just perfect for me right now! You seriously cannot believe how happy I was when I found this one in the aisle of Wray Organic (thanks guys!). So that makes my pasta dish gluten free, vegan and suitable for a candida diet! So much win in here! Ok, so let’s get to this…
- 1 pack of buckwheat pasta
- 1 can of white (cannellini) beans
- 1 small Spanish onion
- 1 large clove of garlic
- Italian herbs
- Salt & Pepper (to taste)
- a pinch of nutmeg
- ½ tsp of turmeric
- Basil leaves to taste
- Cook the pasta according to pack instructions.
- Chop onion and garlic and sauté in a large frying pan over medium heat.
- When the onion becomes transparent, add the beans (reserve the water for this recipe) and season it with herbs, salt, pepper, nutmeg and turmeric. Mix well and taste.
- When the beans are warm and well seasoned, use a hand mixer or potato masher to crush the beans and turn it into a sauce. Add water if needed. You can leave it a bit chunky or smoother according to your taste.
- Drain the pasta and reserve a bit of that water to add to the sauce and help incorporate the two together.
- Now add the pasta to the large frying pan and mix in the sauce in low heat.
- Mix it well until all combined.
- Serve and add the basil leaves and olive oil.
Peace and love,