Creamy Cannebeani Pomodoro Recipe

creamy cannebeani pomodoro

Spoiler alert: We’ve got a sprinkling of cheese and a buncha nightshades up in here. I usually avoid these things but once in a while do enjoy just a lil bit.

Well, I enjoy it a ton actually but what I mean is, in moderation. 😊


Nightshades are not evil like white sugar (yes, there, I said it!) but it may be helpful to avoid them if you’ve got arthritis or autoimmune issues.

They may affect *some* people with ikkies like joint pain. Others will have no problems.

This is why I avoid them but occasionally enjoy in that moderation I mentioned.

“Aaaah, now I get it!”

Glad that we cleared that all up. 😉

. . . . . . . . .

Creamy Cannebeani Pomodoro

  • 1 cup brown rice pasta
  • 1 can cannellini beans, 15 oz
  • 1 Tasti-Lee tomato, medium, quartered
  • 1 clove garlic, large, sliced
  • 1 tbsp + 2 tbsp olive oil
  • Parmigiano-Reggiano cheese, grated
  • 1/2 tsp garlic powder
  • salt, to taste
  • pepper, to taste
  • chives, chopped

Cook brown rice pasta according to package instructions. In medium pot, warm beans with 1 tbsp olive oil, garlic powder, salt and pepper to taste. In small pan, brown garlic in 2 tbsp olive oil. Add tomatoes with salt and pepper to taste, mashing til smooth, to make a sauce.

Plate pasta topped with beans in center, surrounded with tomato sauce. Sprinkle Parmigiano-Reggiano over sauce. Top beans with chives.


Creamy Cannebeani Pomodoro Recipe

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