Jack Monroe’s Creamy Cannellini and Fennel Pasta
• 1 large onion, finely sliced
• 2–4 fat garlic cloves, minced or finely chopped
• 2 tbsp oil
• Pinch of salt
• 1/4 tsp fennel seeds
• 1 x 400g tin of cannellini beans, drained and rinsed
• 2 tbsp lemon juice
• A few sprigs of parsley (or herb of your choice) to finish
• Cooked pasta of your choice
- Pop the onion and garlic into a large saucepan with the oil. Heat gently, add a pinch of salt and the fennel seeds and stir lovingly. There’s a lot of love going into this dish along the way, so clear the decks and use it as a de-stressor while you stand and stir.
- Toss the cannellini beans into the pan, squeeze the lemon juice over the top, and cook on a low heat for 10 minutes to soften the onions.
- Add 200ml of cold water, then turn up the heat and bring to a boil. Reduce to a simmer, stir, and leave to cook for another 10 minutes. The beans should start to break down and self-purée, thickening the sauce. Stir well and gradually add another 200ml of water until most of the beans have broken down and you’re left with a soft, creamy, garlicky sauce, then add in the herbs. Mix through your pasta, or allow to cool, spoon into jars, label and pop in the fridge until dinner time. I often put one in the fridge and one in the freezer for later in the week.