Tuscan Lima bean pasta sauce

I wanted to use some fancy pasta I bought at a farmer's market in a way that made the best sense for that pasta, but also wanted something healthy and delicious. Introducing, butter/Lima bean sauce. Butter beans puree makes the creamy texture and delicious flavor of only a little cheese stretch 2-4x it normally would. With a nice thick sauce, zucca, shells or other pastas that hold it in are marvelous at transporting the surprisingly healthy sauce into one's mouth.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend entire can of butter beans with the liquid, water, and cloves of garlic together Until pureed

Step 2

Saute sun-dried tomatoes in olive oil until beginning to brown a bit. Add in spices and cook until fragrant. Deglaze the pan with white wine (optional)

Step 3

Add the beans puree and cream cheese to the tomato and spice mixture. Add 1-2 cups pasta water and simmer until cream cheese is mostly mixed in

Step 4

Add in frozen spinach and cook until heated evenly

Step 5

Remove from heat and add cheddar and Parmesan cheese. Stir until combined.

Step 6

Add pasta as desired. I used zucca, didn't weigh it out