Fall is always a busy time in our house and I often rely on classic dishes that I know by heart when things are hectic. Recently my oldest son asked me if I could make something new for dinner. Here is what I devised:

White Bean and Garlic Pasta

1 can white beans, drained and rinsed

2-3 cloves garlic (I used one enormous one from the Garlic Festival!), pressed or minced

2 Tbs butter

1 Tbs olive oil

parsley

salt and pepper

1/2 cup cream

1 lb pasta

grated Parmesan

After rinsing the beans, puree them in a mini processor or blender, adding water as needed to get a smooth texture (I probably added 1/3 cup of water).

In a skillet, heat butter and olive oil (you can use all olive oil to make it vegan). Saute garlic until fragrant, add beans and cook while stirring. Season with salt and pepper to taste. Add parsley (I used dried as my fresh was looking really ugly, but fresh would be best, use about 2 tsp dried or 1/4 fresh). Remove from heat.

Boil water for pasta and cook according to package. I like penne, but any shape will work. When pasta is almost done, put bean sauce back on heat and add cream to thin it out (if you are going vegan use some of the pasta water). Add the drained pasta and toss well to combine. Serve with grated Parmesan (or not).