BOU Blog "Pantry" Pasta with White Beans

Prep Time:

5 minutes

Total Time:

15 minutes


4 people


1 cup of small pasta (elbows, ditalini)

2 tablespoons extra virgin olive oil

1 can of white beans

1 BOU vegetable cube

1 onion, chopped

2  garlic cloves, minced or sliced

1 tablespoon butter

parmesean or peccorino cheese

lemon squeeze (Optional)

parsley, fresh or dried (Optional)


  1. Boil water and cook pasta according to package directions. Be sure to save 1/4 cup of starchy pasta water before draining. 
  2. Saute garlic and onion in olive oil, until slightly browned and translucent. Add 1 can of white beans, rinsed and drained. 
  3. Season with salt, pepper, and red pepper flakes, if desired. Cook for about 2-3 minutes on medium-low heat. 
  4. Add butter and crumble in BOU Vegetable Cube. Combine until butter melts and cube dissolves.
  5. Add about 1/4 cup of starchy pasta water to thicken up the sauce. Let cook for about 3 minutes on medium low heat. 
  6. Once the sauce comes together, add cooked pasta. Finish with a drizzle of olive oil and squeeze of lemon juice. 
  7. Top with grated cheese. Garnish with parsley (fresh or dried).
  8. Enjoy!
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Recipe by Jill Romanelli 

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