Creamy Spaghetti And Beans Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain, reserving a cup of cooking water.
• Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek and cook until soft, 3 to 5 minutes; do not brown. Add broccoli and 1/4 cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
• Meanwhile, combine butter beans, remaining vegetable broth, remaining olive oil, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper in a blender. Process until sauce is smooth.
• Add cooked pasta and sauce to the skillet with the broccoli; toss to coat. Add reserved cooking water, a few tablespoons at a time, if the sauce appears too dry. Evenly divide among 4 bowls and top with nuts.

Steps:

• Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
• While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
• Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Steps:

• Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
• Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
• Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

Steps:

• Place the stock in a sauce pot and warm it over medium heat then reduce to simmer. Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

Steps:

• In a medium sauce pan heat the oil.
• Saute the onion till soft.
• Add the 2 cans of tomato sauce, the beans and the water.
• Simmer 10 minutes.
• Cook spaghetti according to directions.
• Drain (leave a bit wet) and put in large bowl.
• Top with bean sauce.
• Let sit a few minutes before serving.
• Add parmesan cheese.
• Serve with a salad and crusty bread.

Steps:

• Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
• Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat.
• Add the pancetta to brown slightly.
• Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes.
• Add onions and carrots, bay and thyme and season with salt and pepper.
• Soften veggies a bit, 5 minutes.
• Add wine and allow it to be completely absorbed.
• Add beans then add a few ladles of stock and stir the pasta.
• Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto.
• When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese.
• Adjust salt and pepper.
• Turn off heat and stir another minute. Remove the bay and thyme stems.
• Serve in shallow bowls and garnish with lots of parsley.