Spaghetti With White Bean Sauce Recipe




Spaghetti With White Bean Sauce Ingredients

1 tbsp olive oil
2 cl garlic, minced
1 red onion, very finely chop
1/2 red bell pepper, 1/4 dice
3 celery stalks, 1/4 dice
1 cup cooked white beans
1 cup vegatable stock or bean cooking liq, uid
1/4 cup finely chopped flat-leaf parsley
1/2 tsp hot pepper flakes
1 salt and pepper
8 to 10 oz spaghetti
1 to 2 oz freshly grated romano chees, e for serving

A Recipe for
Spaghetti With White Bean Sauce

 

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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This Recipe for Spaghetti With White Bean Sauce is one of thousands in the Recipes-to-go Bean Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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This is a recipe for Spaghetti With White Bean Sauce from the recipe cookbook of Recipes-to-go (Bean)


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Spaghetti With White Bean Sauce

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Spaghetti With White Bean Sauce Directions

Heat the olive oil in a nonstick frying pan. Add the garlic, onion,
bell pepper, and celery and cook over medium heat until soft but not
brown, about 4 minutes. Stir in the white beans and cook for 1
minute. Add the stock or bean liquid, half the parsley, pepper flakes
and salt and pepper to taste. The sauce should be highly seasoned.
Simmer until the beans are quite soft, about 20 miu=nutes. Coarsely
mash 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 sauce in a large shallow bowl and mix well. Sprinkle
spaghetti with the remaining parsley and serve at once with freshly
grated cheese on top.

Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat
(13%), 1.8g fiber, .4mg chol. 27g sod Exchanges: .2 veg, 3.6 bread,
.4 meat, .7 fat

Source: High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen
(Viking) Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford

Serves: 2

 

 

 

 

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