Pasta with Better Butter Sauce

This recipe comes from The Sneaky Chef in her follow up book titled “The Sneaky Chef to the Rescue.”
1 tablespoon butter
1 teaspoon olive oil
½ cup low sodium chicken broth
¼ cup white bean puree (see recipe below)
4 cups cooked small pasta (such as elbow, ideally whole wheat)
3 to 4 tablespoons Parmesan cheese (optional)
In a saucepan, melt the butter with olive oil, chicken broth, and white bean puree over low heat. Add the pasta and toss to evenly coat all the pieces. Serve with Parmesan cheese, if desired.

White Bean Puree
1 (15 oz) can white beans (Great Northern, navy, butter or cannellini)
1 to 2 tablespoons water
Rinse and drain beans and place them in your food processor. Add 1 tablespoon of the water, then pulse on high until smooth. Add more water as necessary.

Lapine, M.C. (2009). The sneaky chef to the rescue. Philadelphia: Running Press. Pages 54 & 110.

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Sabrina Perrenoud is a passionate mother - especially when it comes to the food she feeds her family. Sabrina is always looking for ways to make it easier to manage the kitchen and her household - so anytime she can create one meal to feed all ages in her home is a victory in her court!

Sabrina Perrenoud

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