Pasta with Red Bean Puree Recipe

Video: Uncut Recipes

---

 

 

TRADITIONAL ITALIAN RECIPE: Sometimes I find myself looking for an alternative to mashed potatoes. Don’t get me wrong, I love mashed potatoes, but you can't really use it with pasta, and you can't add many ingredients to it. They just go so well with so many things, but don't with the same equal amount of stuff. Pasta is one of those.

 

Pasta with mashed potatos?

Give me a break!

 

Lately I’ve been making this recipe my mother used to make for me when I was young.
Back there I hated beans, the only way I could eat them was if they were mashed. And my mom had the best recipe, which is this one I'm about to share with you!

 

This is a delicious way to pack in protein and fiber and cut down on the meat, which we all know, although delicious, cancerogenic.

I love the texture of mashed beans and the flavor is unbelievable.

 

 

 

---

---

Skill Level:	Time: 45 Minutes
Price:	Serves: 4 People

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Cook the Tomato Sauce with Garlic, Extra Virgin Olive Oil, Salt and some water for about 15 minutes.

 

02 - Add the Kidney Beans, the Rosemary and cook for an extra 10 minutes.

 

03 - Puree everything in a blender until smooth.

 

04 - Meanwhile, cook the pasta al dente in a pot filled with boiling salted water.

 

05 - Drain the pasta and mix it with the Bean Puree. Serve.

 

 

Photo: Uncut Recipes

Notes:

---

 

- Rosemary is a twist to the basic recipe. You can opt it out.

---

---

Written by: Uncut Recipes

Disclaimer

---

---