This dish. This dish right here. This dish right here is pure perfection, encompassing all of my favorite foods into one harmonious masterpiece. I know, I know. That’s a tall order. But try it for yourself and you’ll see. This recipe is super duper simple, and you can add your own flare by incorporating different herbs, but I feel like less is more in this instance.
We’ll just get right down to cooking. I don’t really have a back story for this, I just thought it would be delicious. I always try to find new ways to include beans in my dishes, and white beans are just so versatile and delicious and creamy. They’d be perfect for a sauce right!? Right! Not sure, well give this a go and I guarantee white bean sauce will be your go-to from now on.
First things first, you need a spiralizer. If you don’t have one, then this is going to be incredibly taxing for you. They’re pretty cheap, so I suggest you get one. I promote anything that makes healthy eating more fun! In this instance, I used summer squash rather than zucchini (it’s all they had at the market, and it looks gorgeous anyway). So go right on ahead and spiralize those thangs until you’re left with nothing but zoodles. Like a new-age Streganona. (I don’t expect most of you to get that reference, I’m old.) Place the zoodles in a colander and lightly salt them. Place the colander in the sink or over a bowl so that the excess water can drip out. If you skip this step then you’re going to end up with a watery sauce.
Preheat the oven to 450 F. Clean and chop up your mushrooms, I decided to quarter them for this dish for a nice bitey shroom. And either halve the tomatoes or leave them whole. Drizzle them with oil, salt and pepper, and pop them in the oven for 30 minutes.
Take 1 clove of garlic, and a 12 oz. can of white beans (cannellini ) and drain the liquid from the beans. Add the herbs that you desire, I opted for parsley and oregano. And a bit of salt and pepper. Now blend the mixture on high until it becomes totally smooth. Mix in the vegetable broth, continue to blend for a super smooth sauce.
In a large skillet, heat up a little bit of oil. Add the zoodles to the pan and quickly sauté them. Poor in the white bean sauce, and stir to heat through fully.
Last but not least, remove the shroomies and tomaters from the oven and toss those in as well. Give it all a good stir and it’s ready to go! Add a handful of roughly chopped herbs if you desire and dig in.
It’s chow time!
Zoodles with Creamy White Bean Garlic Sauce
6 zucchinis (or summer squash)
1 10 oz. can cannelloni beans
1 cup vegetable broth
2 cloves garlic
1 tbsp minced oregano
1 tbsp basil
1 pint cherry tomatoes
8 oz. button mushrooms
Salt & pepper
- Spiralize the zucchinis, place in a colander and lightly salt. Place in the sink or over a bowl to drain excess water.
- Preheat the oven to 450.
- Halve the tomatoes, and quarter the mushrooms; drizzle with olive oil, salt and pepper, mix to coat thoroughly.
- Roast for 25-30 minutes.
- Blend cannelloni beans, garlic, herbs, salt and pepper, and vegetable broth until creamy.
- Saute zoodles lightly.
- Add sauce, heat thoroughly.
- Adjust seasonings, add more herbs if desired.
- Add tomatoes and mushrooms.
- Chow time!