Pasta con Salsa di Fagioli

Pasta con Salsa di Fagioli is a comforting Italian dish that combines tender pasta with a rich, hearty bean sauce. This dairy-free recipe delivers a satisfying meal packed with flavor and nutrition.

Ingredients

• Pasta (spaghetti or any preferred type) - 160 grams
• Canned cannellini beans - 240 grams (drained and rinsed)
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• Onion - 1 small (finely chopped)
• Carrot - 1 medium (finely chopped)
• Celery - 1 stalk (finely chopped)
• Vegetable broth - 250 milliliters
• Fresh parsley - 2 tablespoons (chopped)
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant.
4. Stir in the drained cannellini beans and vegetable broth. Simmer for about 10 minutes, allowing the flavors to meld together. Mash some of the beans with a fork to create a creamy texture.
5. Add the cooked pasta to the skillet, tossing to combine with the bean sauce. If the mixture is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
6. Season with salt, black pepper, and chopped parsley. Serve hot, drizzled with a little extra olive oil if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 72 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in fiber, aiding digestion and promoting gut health.
• Rich in plant-based protein, supporting muscle repair and growth.

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