Pasta with Cannellini Sauce

Total time: 25 minutes
    White beans make a wonderful creamy sauce, without the cream and lots of cheese. I also use this with filled pasta (ravioli) in which case, I leave out the cheese in the sauce. 

 Ingredients:

• 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
• 1 cup (8oz, 240gr) white beans (cannellini)
• 1 shallot
• 1 clove garlic
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) white wine
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded cheese     I used Cheddar
• 1/2 tsp thyme

 Instructions:

• Cook pasta according to package directions.
• Chop shallot, mince garlic. 
• Heat oil in a medium saucepan. 
• Add shallot, garlic and sauté until tender. 
• Add beans, wine and chicken stock. 
• Bring to a boil and simmer 5 minutes. 
• Remove and purée in blender or with immersion blender. 
• Return to heat, stir in thyme and bring to a simmer.
• When pasta is ready put into bowl. 
• Remove sauce from heat.  Stir in half of the cheese and pour over pasta. 
• Sprinkle with remaining cheese and serve.