Make a Creamy, Fiber-Packed Pasta Sauce Out of Beans

I have a passion for beans, which developed back when I used to cook for the Tuscan chef Cesare Casella. The Tuscans are famous for their beans (they’re sometimes called the mangiafagioli—bean eaters—in Italy), and Cesare is no exception. When I worked for him, he’d import thousands of pounds of beans every year from Italy, and I learned plenty of tricks from him on how to use them.

One of those tricks was this simple pasta with a sauce made from puréed beans, which I’ve made with chickpeas here. It couldn’t be easier to make: You simply sauté some garlic and red pepper flakes in olive oil, add some cooked beans along with some of their cooking water, then purée it to make a smooth, creamy sauce. Add a handful of whole cooked beans for some texture, and you’re basically done.

Source: How to Turn Beans Into a Creamy Vegan Pasta Sauce

Mashed beans pretty much all work the same. If you are having issues with lentils, you’re probably forgetting to ditch the lentil husks.