Herbed White Beans and Pasta

Last week the Hubs had the opportunity to go to a football game (although I'm still unclear as it how it's August and there's football already) which left me free to experiment with this dish for Meatless Monday.  The real advantage to this dish is that you could buy the ingredients and just put them in the cupboard to save for a day when there isn't anything else to eat in the house.  I don't know about you, but "Nothing To Eat in the House" does seem to just sneak up on me.

This white bean and pasta dish came from a request/comment from Bob.  She pointed out that while people might be interested in eating a vegetarian meal they might have a hard time convincing their significant other of the tastiness benefits of soy products.  So Bob requested that I work out an alternative to the soy products I traditionally rely on that is still a complete protein.  This dish combines a legume (the white beans) and a carbohydrate (the pasta) to provide all of the essential amino acids.  There is recent research showing that just getting all of the essential amino acids in one day is sufficient, but I figure there's no harm in shooting for getting them all in one meal.


[Note to Everyone: please feel free to request dishes and/or present culinary challenges, I like trying new things and new ideas are always appreciated.]

In making this dish I relied on fresh herbs from the front porch, but dried herbs would work just as well here.  You can also substitute dry white wine for the vermouth (which is just fortified wine) if you don't have vermouth and feel free to use soaked white beans if you don't have canned beans.  I was eating alone last night so I made enough for myself and for lunch today, so double the ingredients if you are serving 4.

Herbed White Beans and Pasta

1 1/2 cups dry whole wheat pasta
1 15 oz can cannellini beans
1/2 large yellow onion
1 tbsp olive oil
2 to 3 tbsp butter
2 cloves garlic, minced
2 tbsp fresh herbs (rosemary, thyme, winter savory, oregano, etc.)
1/2 cup white vermouth
2 tbsp low fat cream cheese

Get a large pot of water boiling for the pasta and once it comes to a boil salt it generously.  While the water is coming to a boil dice the onion and add it to the olive oil and 1 tbsp of butter in a large skillet over medium heat.  Let the onion soften for 5 minutes while you finely chop the herbs and drain the beans.  After the onion has softened add the herbs, garlic and beans to the onions along with the remaining butter (depending on your butter tolerance).  Then add the pasta to the salted boiling water.  While the pasta cooks stir together the beans, onions and herbs, adding in the vermouth and allowing the alcohol to cook off.  Once the bean mixture has come to a boil turn the heat down to low and let it just simmer for the 10 minutes the pasta takes to let the flavors come together.  When there is about 5 minutes left on the pasta add the cream cheese to the bean mixture, stirring it around to let the cream cheese melt into the beans.  If the mixture seems a little dry feel free to add a little more vermouth or vegetable stock (depending on your taste preference), but keep in mind that you can add some pasta water to the mixture if it's too thick once the pasta is combined with the beans.  When the pasta is al dente remove the pasta from the cooking water with a spider strainer, reserving the pasta water.  Stir the pasta in with the beans, add a little pasta water if necessary and season to taste with salt and pepper.  Serve garnished with some of the fresh herbs you added to the beans.  Bon Appetit!

Serves 2

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