Garlicy Creamy Pappardelle

This pasta is comforting and creamy – even without the use of dairy. It’s full of protein, packed with flavour, and even better as leftovers the next day (I love throwing a poached or sunny side up egg on it for brunch!). The recipe calls for cannelli beans, which I love, but if your pantry has some chickpeas or a different kind of bean, it would taste just as delicious. Also, the pine nuts can be swapped out for any other crunch, such as walnuts or breadcrumbs.

This pasta tastes great the next day, especially with a poached or sunny side egg on top.

Creamy Bean Pappardelle


Pasta Topping

  • 1 medium yellow onion
  • 2 cloves garlic, minced or pressed
  • 1 cup pine nuts
  • 2 tbsp fresh parsely, chopped
  • 1 tsp chili flakes
  • 2 tbsp olive oil


  • 2 tbsp 2 tbsp olive oil
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary, bruised by squeezing
  • 16 oz pappardelle
  • 1/2 lemon juiced and zested
  • 1/2 cup fresh parsley, chopped
  • salt and cracked pepper, to taste


Pasta Topping

  • Sauté onion in non-stick pan over medium high heat, with olive oil, salt and pepper to taste until translucent and browned. Set aside.
  • Heat olive oil in Dutch oven pot over medium heat. Once heated, add chili flakes and pine nuts. Stir often.
  • Once half of the pine nuts are starting to turn a golden brown, add parsley and keep stirring often. Meanwhile, bring a large pot of heavily salted water to a boil.
  • Parsley should be crispy and pine nuts should all be a golden brown. Transfer to a bowl and add the grated garlic. Set aside.


  • Add more oil to the pot, add sliced garlic and sauté until golden brown. Add rinsed beans to pot and turn heat up to medium high. Stir occasionally for 3-5 minutes.
  • Add pasta to boiling water, and cook 2 minutes less than package instructions.
  • Add 1 cup pasta water (4 minutes before pasta is done) and 2 tbsp olive oil to beans, and mash about 3/4 of the beans with a wooden spoon. If you like a smoother texture, you can also blend it with a hand blender.
  • Add the pasta and another cup of pasta water to the beans, and mix all together, 2-4 more minutes. Sauce will thicken up.
  • Mix in lemon juice and zest to the pasta.
  • Serve, add a dollop of caramelized onions, the pine nut mixture and some fresh parsley, and an extra squeeze of lemon. 🍋

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