Spaghetti With White Bean Sauce Recipes

PASTA WITH CREAMY WHITE BEANS

Pasta with Creamy White Beans image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons kosher salt, plus more for the pasta
1 pound shell pasta
1/4 cup olive oil
1 carrot, peeled and diced
1 small red onion, diced
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried thyme
One 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups)
One 5-ounce container baby spinach, chopped

Steps:

Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

SPAGHETTI WITH WHITE BEAN SAUCE

Spaghetti with White Bean Sauce image

Make and share this Spaghetti with White Bean Sauce recipe from Food.com.

Provided by Dancer

Categories Spaghetti

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, very finely chopped
1/2 red bell pepper, cut into 1/4 dice 3 stalks celery, cut into 1/4 dice
1 cup navy beans or 1 cup great northern bean
1 cup vegetable stock
1/4 cup finely chopped flat leaf parsley
1/2 teaspoon hot pepper flakes (optional)
salt & freshly ground black pepper
10 ounces fresh spaghetti
1 -2 ounce grated parmesan cheese or 1 -2 ounce romano cheese

Steps:

Heat olive oil in non-stick frying pan.
Add garlic, onion, bell pepper, and celery and cook over medium heat until soft.
Stir in white beans and add vegetable stock, half the parsley, the pepper flakes (if using) and salt and pepper to taste.
Simmer until beans are quite soft.
Coarsely mash half the beans with a fork.
Cook spaghetti until al dente.
Drain well.
Transfer spaghetti and bean sauce to a large shallow bowl and mix well.
Sprinkle the spaghetti with remaining parsley and serve at once with freshly grated cheese on top.

Nutrition Facts : Calories 837.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 12.5, Sodium 240.4, Carbohydrate 143.2, Fiber 12.7, Sugar 8, Protein 34.9

PASTA AND WHITE BEANS IN LIGHT TOMATO SAUCE

Pasta and White Beans in Light Tomato Sauce image

Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.

Provided by Chef Dudo

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
2 tablespoons minced parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15 ounce) can cannellini beans, rinsed, drained (white kidney beans)
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces pasta, your choice, freshly cooked

Steps:

Heat oil in heavy, large skillet over medium heat.
Add garlic and saute until golden, about 2 minutes.
Stir in tomatoes and cook 5 minutes.
Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
Add beans and cook until heated through, about 5 minutes.
Season with salt and pepper.
Place freshly cooked pasta in bowl.
Pour sauce over and toss thoroughly.
Also nice with grated Parmesan or Pecorino cheese.

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