Red Pepper White Bean Cellentani
Enjoy a healthy and flavorful Mediterranean dish with Red Pepper White Bean Cellentani. Perfect for weeknight dinners and meal prep!
Ingredients
- 2 large red bell peppers
- 1 can 15 oz cannellini beans, drained and rinsed
- 12 oz cellentani pasta
- 3 garlic cloves minced
- 1 medium onion diced
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Roast the red peppers until charred, peel off the skins, and blend into a sauce.
- Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water.
- In a large pan, sauté garlic and onions in olive oil until fragrant.
- Add the red pepper sauce, white beans, and vegetable broth. Simmer for 5 minutes.
- Toss in the cooked pasta and reserved pasta water. Stir until well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- Roasting Tips: If you’re short on time, you can use jarred roasted red peppers, but freshly roasted peppers provide a deeper, smoky flavor that enhances the dish.
- Bean Substitutions: Cannellini beans work best for their creamy texture, but great northern beans or even chickpeas can be substituted if needed.
- Pasta Options: While cellentani is ideal for holding the sauce, you can swap it with fusilli, penne, or rotini based on availability.
- Vegan Variation: This recipe is naturally vegan if made with vegetable broth. Add nutritional yeast for a cheesy flavor without dairy.
- Spice It Up: For a kick of heat, sprinkle in red chili flakes or add a dash of cayenne pepper to the sauce.
- Serving Suggestions: Pair this pasta with a crisp green salad or garlic bread for a complete meal.
- Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore the creamy consistency.