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Steven Raicheln's Spaghetti With White Bean Sauce

chef.expert's picture
Ingredients
  Garlic 4 Clove (20 gm), minced to make 4 teaspoons
  Red onions 2 , finely chopped
  Red bell pepper 1 , cut into 1/4-inch dice
  Celery stalks 6 , cut into 1/4-inch dice
  Olive oil 2 Tablespoon
  Cooked navy beans/Cooked/ canned great northern beans 2 Cup (32 tbs), drained and rinsed (Or Canned)
  Vegetable stock 2 Cup (32 tbs)
  Chicken broth/Canned low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Finely chopped flat-leaf parsley 1⁄2 Cup (8 tbs)
  Red pepper flakes 1⁄2 Teaspoon (Or To Taste)
  Dried spaghetti 1 Pound
  Freshly grated parmesan 4 Ounce
Directions

MAKING
1) In a large nonstick skillet heat oil and cook the garlic, onion, pepper, and celery over moderately low heat for 5 minutes till softened.
2) Add beans and cook for 1 minute.
3) Pour stock, half the parsley, pepper flakes, and salt and pepper to taste.
4) Simmer the mixture for 5 minutes.
5) Using a fork mash half the beans.
6) Follow package instructions to cook the spaghetti. Drain and keep aside.
7) In a large bowl, put spaghetti and the bean sauce. Toss well
8) Sprinkle remaining parsley on top.

SERVING
9) Serve immediately with the Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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