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Ingredients: (serves 4)
•    4 tablespoons butter (use oil to make this plant-based) 
•    16  fresh sage leaves or 2 teaspoons of dried sage 
•    50 grams bread crumbs 
•    400 gram tin of cannellini or other white beans, drained and rinsed 
•    grated hard cheese, Parmesan or similar (use 5 tablespoons of yeast flakes to make this plant-based) 
•    salt and pepper to taste 
•    500 grams of pasta, any shape you like

Method:
1.    Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes). 
2.    In a large pan, melt the butter over a medium heat. Once the butter begins to foam, start whisking. 
3.    Add the sage and continue to whisk for about 5 minutes, over a medium heat. The butter should be golden, but not dark. Stir in the bread crumbs until coated. 
4.    Add the beans and drained pasta to the pan with the butter and bread crumbs and stir. 
5.    Sprinkle in the cheese. To prevent the Parmesan cheese from clumping, add a little bit at a time while tossing the hot pasta.

Recipe created for #FoodSavvy Norfolk & Suffolk