So two years ago, in the infancy of this blog, I did a white bean hummus that when thinned out – doubled as a pasta sauce. I blanked it out of my mind. I don’t think I have made it since. So maybe it was some sort of deja vu that propelled me to make this similar but different dinner tonight. Who knows? Whatever inspired me – this dinner was awesome. It didn’t take long either.

Pasta with Sautee Veggies and White Bean Sauce

Ingredients:
1 box of pasta
1 tbsp. olive oil
1 onion, chopped
4 garlic cloves, chopped
8 oz. of sliced mushrooms
1/4 cup of red pepper, chopped
1/4 cup of green pepper, chopped
1 can of white beans
3/4 to 1 cup of veggie broth
salt
pepper
red pepper flakes (to taste)
1/4 cup of basil, chopped
1/8 cup chopped parsley
parmesean


Cook the pasta according to the directions on the box.

In a sauce pan, sautee the onions and garlic in the olive oil. Add salt, pepper, and red pepper flakes. I added about a quarter of a tablespoon. I like things spicy. Remove half of the onions and garlic to a plate once soft. Add in the other chopped veggies and about half of the white beans. Add in the basil. Once cooked, move this veggie mixture to a bowl.

In that same pan, add a teaspoon of olive oil and and toss in those onions and garlic that you put aside. Add in the rest of the white beans, and a smidge more of that basil. Cook for a minute or two. Add in the broth. With an immersion blender, puree the white bean mixture. Mix the veggies that you already sauteed in to the puree.

Serve this over pasta with a sprinkling of chopped parsley and parmesean. Enjoy!