Cannellini beans are wonderful. And garlic. Mmmmmmm… Garlic. Pasta? I practically lived off of pasta as a child. I eat brown rice pasta these days, instead of white flour, super processed noodles, but still totally love it. This is a quick and simple meal that’s super delicious. I roasted up some pearl onions and steamed some kale to go on the side.
- 1 can or 1 cup cooked cannellini beans
- 1 bulb garlic, whole
- 2 Tbsp olive oil
- 2 Tbsp water
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp oregano
- 2 cups cooked brown rice elbows, al dente
Preheat oven to 350 degrees Fahrenheit. Wrap whole bulb garlic in foil. Place in oven and roast for 25 minutes. Remove from oven and allow to cool for five minutes. Place on cutting board and slice off root end. The garlic cloves should be soft and slide right out of their skins.
Place roasted garlic cloves in food processor, with olive oil, water, sea salt, pepper, oregano. Puree until smooth.
Pour beans, cooked pasta, and sauce in a pot and stir until all ingredients are warmed through. Serve and enjoy!