Pasta with white cannellini beans, known as pasta fagioli in Italian (or pasta fasul in dialect), and gorgonzola cheese is a very filling and flavorful dish. It contains lots of protein and fiber so not only is it a comfort food but it’s also good for you!

I usually make it when I have no idea what to make after days upon days of eating meat, fish, tomato sauce, etc. I use either medium shell pasta or orecchiette, but any short pasta will do. This recipe calls for gorgonzola cheese, but you can use any blue cheese or even Feta cheese. I also like to use Progresso brand White Cannellini Kidney because they are tasty.

Ingredients

1 lb of short pasta

2 garlic cloves

1 can of cannellini beans

dash of oregano

1 tsp onion powder

splash of white wine

gorgonzola cheese, to taste

salt, to taste

1. In a large pot, cook the pasta according to directions on box. Drain, reserving some of the water.
2. In a small pot, sauté garlic in olive oil until slightly browned.
3. Add cannellini beans, oregano, onion powder, and white wine and cook for about 1/2 hour until beans are a thick consistency – if it’s too pasty, add water that was reserved from the pasta.
4. In the large pot, mix together the cooked pasta with the cannellini beans.
5. Place in pasta bowls and sprinkle gorgonzola cheese on top. Drizzle some extra virgin olive oil over it for added taste.

Leave me a comment at the bottom if you’ve tried this recipe and let me know how it worked out for you!

Join my mailing list so that you can have new recipes delivered right to your inbox!