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Zucchini White Beans Mac and Cheese +9M
  • 1 can organic white beans, minimum sodium
  • 1 and 1/2 cups milk of your choice (I used whole milk lactose free)
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • pinch salt
  • 1 cup Pecorino cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Fontina cheese, in cubes
  • 2 medium zucchini, finely grated, not squeezed
  • 1 tsp dried thyme
  • 3 leaves sage
  • 3 Tbsp olive oil
  • 1 lb elbow pasta
  • 1 Tbsp sea salt for the boiling water of the pasta
  1. Finely grate the zucchini and place them in a bowl, do not squeeze the extra water out

  2. Add the zucchini, adjust with salt and cook at medium for 3 min.

  3. In a large pan heat 3 Tbsp olive oil, garlic and onion. Sauté 2min.

  4. In a food processor add the white beans (rinsed and drained) the sage and the milk. Purée.

  5. Add the purée to the zucchini and the thyme too. Cook 1 min.

  6. Add the cheeses and combine for another minute. Turn the heat off.

  7. Cook the pasta and reserve 1 cup of the boiling water.

  8. Drain the pasta and combine with the sauce. Add 1/2 cup of the boiling water or more to thin the sauce if needed.

    Serve warm and creamy!