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.
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2016/03/buckwheat-pasta-with-creamy-white-bean-sauce/