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Creamy Scallion and White Bean Pasta

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"An easy pasta dish you can make with ingredients right out of the pantry. Great for a last-minute supper or as a side dish to meat, poultry or fish."
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36 m servings 350 cals
Original recipe yields 6 servings

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  1. Heat oil in a skillet over medium heat; stir in green onions. Cook and stir until wilted, 3 to 5 minutes. Increase heat to medium-high. Pour in milk; cook until milk starts to bubble. Reduce heat and simmer until mixture thickens, 7 to 10 minutes. Add beans, salt, and pepper. Simmer until sauce thickens to a stew-like consistency, about 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and return to pot. Stir in the sauce and serve.


  • Cook's Notes:
  • Cannellini beans can be used in place of the white beans. Make sure they are not drained for this recipe.
  • Add a touch more milk or water to loosen the sauce if it gets too thick.

Nutrition Facts

Per Serving: 350 calories; 5.5 g fat; 61.4 g carbohydrates; 15 g protein; 48 mg cholesterol; 59 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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