When I turned 30, I went to Europe for three weeks and celebrated! One of my best memories is doing a Tuscan cooking class, it was all vegetarian and uber-delicious, and I’ve decided to take this original Tuscan recipe and turn into an easy, delicious plant based meal, perfect for lunch or dinner served with a fresh, crispy salad! The one thing I was taught is to keep onion and garlic separate when cooking pasta sauces, as in if you use garlic you don't use onion, and vice versa. It allows for stronger flavour identification for your palate, and gives that home cooked, simple, rustic truth to your dish. Sometimes I mix that up with other recipes, but never for authentic pasta sauce recipes. I hope you love this as much as I do!
Thyme and White Bean Cheesy Pasta
Recipe Type: Vegan Lunch or dinner
Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Fresh sprigs of Lemon Thyme.
Bring a pot of salted water to boil, and cook pasta as per their directions.
Sauté the oil and onion with a medium-low heat in a large skillet until the onions are soft and translucent. About 3-5 minutes. Add cannellini beans and the brine from the can, and cook for a further five. You can use a hand held blender or mash the beans, the blender will make it a smoother texture.
Add nutritional yeast, fresh thyme, lemon zest, lemon juice, chili flakes, salt and pepper. Mix until taste. Ensure you’re happy with the level of salt, pepper, cheesiness and chili. Some people like to add a teaspoon of mustard to deepen the flavors of cheese, but it’s an optional addition.
When the pasta is cooked, drain and add to bowls; then dress with the thyme and white bean cheese sauce. You can garnish with sprigs of lemon thyme if desired. Now enjoy, this cheesy, white bean and thyme sauce!
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Love and light,
Original recipe for Two People