Madey Edlin

Pasta With White Beans, and Cream Sauce

In Dinner, Italian, Lunch, Pasta on September 14, 2009 at 8:10 pm

This is a perfect transition dish between the seasons. The heavy cream sauce, the earthy tones of the beans, along with the fresh basil, served at room temperature, make it the perfect, “End of summer looking forward to winter comfort food” recipe.

Hope you enjoy this original Madey Kay recipe!

-MAKA

P.S. Can you think of a better name for this recipe?

  • 1 can white bean (such as Great Northern)
  • 18 oz small shell pasta
  • a large amount of chopped basil
  • 1 quantity of cream sauce (see below)

Cook the pasta according to the directions on the package. Drain, and let cool a for about 10 minutes. Toss in the beans, basil, and stir in the cream sauce, season with salt and pepper. Top with additional fresh basil. Serves 4.

Cream Sauce

1/2 cup butter
1/2 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

Make a roux by melting the butter in a sauce pan, add the flour and cook for 20 seconds. Add the milk, cook until the sauce becomes thick. Add the cheese. (If the sauce is too thick add a little more milk)

(Original recipe my Madey Kay, photos by MAKA pics madey-kay.blogspot.com)

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