Cannellini-Bean Pasta With Beurre Blanc

 

I made my first-ever vegan beurre blanc last night! And it was delicious!

Given the dairy element in this recipe I sought out a vegan beurre blanc recipe which had a slightly different prep method - it's here and I added garlic powder, onion powder, mustard powder and fresh parsley at the end.

For the Beurre Blanc Sauce:

• 1/4 cup vegan dry white wine
• 1/4 cup white wine vinegar
• 2 shallots, minced
• 1/2 cup cold vegan butter, cubed
• 1 tablespoon fresh parsley, roughly chopped
• 1 tablespoon fresh fennel fronds, chopped
• 1/2 teaspoon sea salt
• Freshly cracked pepper

• For the Beurre Blanc Sauce:

  1. Heat saucepan on medium-high.
  2. Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute.
  3. Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time and whisk until butter is melted. Continue until all butter is melted.
  4. Add herbs, salt, and pepper. Mix.
  5. Cover, turn heat to very low, and let sit.

The pasta recipe was fucking amazing. I added some Daiya shreds in at the end and kale chips on top and it was just so creamy and incredible. Also a splash more water as I added more than 1 cup of pasta. Other than that, 10/10 can't wait to cook again.

OG recipe https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

INGREDIENTS

Yield:2 servings

• 1(15-ounce) can cannellini beans, rinsed
• 3cups chicken or vegetable stock
• ¼cup white wine
• ¼cup white wine vinegar
• 1shallot or small white onion, finely chopped
• 3tablespoons unsalted butter
• 1cup small pasta, like shells
• Kosher salt and black pepper
• Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

PREPARATION

1. Step 1

   Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

2. Step 2

   While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

3. Step 3

   Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.