Capunti in Garlic and White Bean Sauce

Name: Capunti in Garlic and White Bean Sauce
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion capunti pasta (uncooked); 10 cherry tomatoes (halved); 2 garlic cloves (chopped); 1 sprig rosemary leaves; 1/2 can cannellini beans (drained and rinsed); 1/2 cup vegetable broth (warmed); 1/4 cup parmesan cheese (finely grated); pinch nutmeg (ground); salt (to taste); black pepper (cracked, to taste)

k. @khairify

Singapore

Capunti in Garlic and White Bean Sauce

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Ingredients

1 serving

1 portioncapunti pasta (uncooked)
10cherry tomatoes (halved)
2garlic cloves (chopped)
1 sprigrosemary leaves
1/2 cancannellini beans (drained and rinsed)
1/2 cupvegetable broth (warmed)
1/4 cupparmesan cheese (finely grated)
pinchnutmeg (ground)
salt (to taste)
black pepper (cracked, to taste)

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Steps

1

Cook pasta as per packaging instructions.
2

While waiting for pasta to cook, add the beans, broth, parmesan, garlic and nutmeg in a blender and blend until smooth. Season with salt and pepper to taste, then set aside.
3

Once the pasta is cooked, drain and reserve 1/4 to 1/2 cup pasta water. Return the pasta to the pot or skillet, and add the tomatoes and rosemary.
4

On low heat, pour the sauce over the pasta and mix until well combined. If the sauce is too thick, add the reserved pasta water a spoonful at a time until you get your desired consistency.
5

Remove from heat, season with more black pepper if desired, and serve immediately.