Kathryn Lovett's Blog-My Vegan Journey

Fettuccini with Cannellini Bean Sauce

Whole Wheat Fettuccini with Cannellini Bean Sauce adapted from a recipe by Robin Robertson

2 tbsps olive oil                                            

1 cup finely chopped yellow onion

2 cloves garlic

¼ cup sage leaves, chopped

¼ cup sun dried tomatoes, chopped

1 can 15oz cannellini beans (white kidney beans)

2 tbsps balsamic vinegar

1 cup vegetable stock

½ tsp salt

Freshly ground black pepper to taste

12 oz whole wheat fettuccini

Heat olive oil in a large skillet.  Add onion and sauté until soft, about 5 minutes.  Add garlic, sun dried tomatoes and sage, cook for a couple of minutes.  Add beans, vinegar, vegetable stock, salt and pepper.  Heat to a simmer.  Simmer for about 15 minutes or until reduced slightly.  Add mixture to blender.  Blend until smooth.  Return sauce to skillet or large pot and keep warm on low heat. 

Cook pasta according to package directions.  Drain and add to the sauce.  Remove pan from heat.  Toss and serve.

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