Pasta with White Beans & Potatoes

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Ultimate comfort food.  This is a fantastic, hearty pasta dish!  Fantastic when paired with a green salad.  Was perfect tonight after a day of skiing.

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  • 1/3 cup olive oil
  • 2 medium potatoes, cut into 1/4″ x 1/4″ by 2 – 3″ strips
  • 2 cans cannellini or other white beans (or 1 cup dry, cooked), drained
  • 4 cloves garlic, minced
  • 2 plum tomatoes, seeded & chopped
  • 1/2 tsp – 3/4 tsp salt (less if beans are salted)
  • 8 oz penne or pasta of choice (I used Gluten Free brown rice penne tonight, but often make with regular whole grain penne)
  • 2 Tbsp + fresh basil, chopped

Heat the olive oil in a large skillet.  Add potatoes when hot.  Cook until potatoes are nearly done to your liking.  Add beans, tomato, and garlic and cook 2 or 3 more minutes.  Season with salt (and black pepper if you wish).

Cook pasta according to package directions.  Drain.

Combine pasta, potato mixture, and basil.

Chef’s note:  If you want to reduce the oil, roast the potatoes in an oven instead.

Based on a recipe out of the Pasta Verde cookbook.

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2 thoughts on “Pasta with White Beans & Potatoes

  1. Pingback: This Week’s Menu | Plant Based for Health

  2. Pingback: This Week’s Menu | Plant Based for Health

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