• Brittany Aldridge

Spicy White Bean Pasta

You can’t ever go wrong with a bowl of buttery pasta, and this easy recipe is all about maximum flavour with minimum fuss. Spicy paprika, creamy white beans, toasty cauliflower, all folded through garlicky buttery pasta! Give the recipe a try and let me know how you go!


  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons butter

  • 1 large brown onion, chopped

  • 4 garlic cloves, finely sliced

  • 1 400g can of white beans (butter or cannellini work well)

  • 1 cup of roughly chopped cauliflower,

  • 2 teaspoons of salt, or to taste

  • freshly cracked black pepper, to taste

  • 2 1/2 teaspoons of spicy paprika (I used pimenton el angel)

  • 1 sprig of fresh thyme

  • 1 packet of fusilli or pasta of your choice

  • 1/2 cup of grated parmesan cheese


  • In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, paprika, onion, garlic, and cauliflower, and cook, stirring occasionally for around 10 minutes until fragrant.

  • Next, add the white beans, butter, thyme, and 1/4 cup of water. Season with salt and pepper. Simmer on medium low heat.

  • In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the sauce.

  • Remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 1 ladleful of the pasta water, and the parmesan, and stir until the parmesan is melted and sauce is creamy, glossy and emulsified.

  • Serve pasta in bowls, seasoned with more pepper, or parmesan and garnished with some more thyme or parsley leaves. Please enjoy!

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