Creamy Shallot and Green Bean Pasta
Yield: 2
Creamy Shallot and Green Bean Pasta
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Soft, buttery shallots and crisp green beans come together in a light cream sauce that feels far more considered than the ingredient list suggests. Finished with lemon, herbs, and a scattering of golden breadcrumbs, this is the sort of pasta that turns a handful of fridge staples into something quietly elegant.
Ingredients
For the Pasta
- 8 ounces pasta
- 3 shallots
- 4 ounces green beans, trimmed and cut into 1½" pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- ¼ cup dry white wine
- ⅓ cup heavy cream (fresh cream)
- ½ cup Parmesan, finely grated
- ½ lemon, zested
- 2 tablespoons fresh parsley, finely chopped
- 1½ tablespoons fresh dill, finely chopped
- ½ teaspoon white pepper
- ¾ teaspoon salt, plus more for the pasta water
For the Breadcrumbs
- ½ cup fresh breadcrumbs
- 1 tablespoon butter
- 1 pinch salt
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions. Add the green beans during the final two to three minutes so they cook just until tender while keeping their colour and bite. Before draining, reserve about a cup of the pasta water.
- While the pasta cooks, melt the butter with the olive oil in a wide pan over medium-low heat. Add the sliced shallots and cook gently, stirring occasionally, until soft, glossy, and lightly golden, about 12 to 15 minutes. The aim is sweetness and tenderness rather than deep caramelisation, so keep the heat steady and unhurried.
- Stir in the garlic and cook for another minute until fragrant. Pour in the white wine and let it simmer until nearly reduced, leaving a light glaze in the pan.
- Lower the heat and stir in the cream along with a small splash of the reserved pasta water. Add the drained pasta and green beans, tossing to coat. Sprinkle in the Parmesan and continue tossing until the sauce becomes silky and lightly clings to the pasta, adding more pasta water as needed to loosen and emulsify.
- Finish with the lemon zest, parsley, dill, white pepper, and the measured salt. Toss once more, taste, and adjust if needed.
- For the breadcrumbs, warm the butter in a small pan over medium heat. Add the breadcrumbs and a pinch of salt, and cook, stirring, until golden and crisp.
- Serve the pasta immediately, topped with the toasted breadcrumbs and extra Parmesan at the table, should anyone feel inclined to gild the lily.
Costs
- Total Cost: $6.05
- Cost per Serving: $3.02
Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of shallots, dill, salt and pepper from Whole Foods.
Nutrition Facts
Calories
1050Fat
48 gSat. Fat
26 gCarbs
119 gFiber
8 gNet carbs
111 gSugar
11 gProtein
31 gSodium
783 mgCholesterol
107 mgNutritional information is an estimate only, and depends on the ingredients you use.
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