Pasta with “hidden” bean sauce

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

10 min

Portion(s):

4 servings
Category:For Kids | With Meat & Poultry

Related Video

Made with

[#Beginning of Shooting Data Section]
Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 125
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
Optimize Image:
Color Mode:
Tone Comp.:
Hue Adjustment:
Saturation:
Sharpening:
Latitude:
Longitude:
Altitude:
Altitude Reference:
Heading:
UTC:
Map Datum:
[#End of Shooting Data Section]
Medium Beans
bouillons-veggie
Vegetable Bouillon
bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • 250g Mitsides Conchiglie
  • 1 cube Mitsides Bouillon for Pasta
  • 4 slices of lountza, cut in cubes
  • 1 garlic clove, minced
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh parsley, chopped
  • ½ tsp Mitsides Vegetable Powder
  • ½ cup Mitsides medium beans, cooked and drained
  • ½ cup pasta water
  • 2 egg yolks, beaten
  • 2 Tbsp grated parmesan cheese
  • 1 Tbsp fresh basil leaves

Method

In a large pot with boiling water add the bouillon cube. Once dissolved, add the pasta and cook following pack instructions. When cooked, drain and keep 1 cup of the pasta water.

Meanwhile, heat a large frying pan and add the lountza pieces. Once the pan is oily, add the garlic, rosemary, parsley and vegetable powder. Add the beans and cook for another minute. Transfer to a food processor and blend, while adding half cup of the pasta water to make the sauce creamier.

Mix the beaten eggs with the parmesan in a bowl and gradually add 4 tablespoons of the pasta water, while whisking to avoid the egg from cooking.

Return the bean sauce to the pan, add the cooked pasta and mix on very low fire. Add the egg mixture and stir well for 1 minute. Garnish with the basil and serve.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email