Step 1

Finely grate the zucchini and place them in a bowl, do not squeeze the extra water out

Step 2

Add the zucchini, adjust with salt and cook at medium for 3 min.

Step 3

In a large pan heat 3 Tbsp olive oil, garlic and onion. Sauté 2min.

Step 4

In a food processor add the white beans (rinsed and drained) the sage and the milk. Purée.

Step 5

Add the purée to the zucchini and the thyme too. Cook 1 min.

Step 6

Add the cheeses and combine for another minute. Turn the heat off.

Step 7

Cook the pasta and reserve 1 cup of the boiling water.

Step 8

Drain the pasta and combine with the sauce. Add 1/2 cup of the boiling water or more to thin the sauce if needed.Serve warm and creamy!