Spaghetti with Cannellini Bean Bolognese
It’s Friday! Let’s eat all.the.carbs.
Apparently this is ‘comfort foods’ week on the blog (minus Monday because, well, salads do not qualify as comfort food in my opinion…no matter how delicious they are). And there is nothing more comforting, in my mind, than pasta.
It is my go-to Friday meal. Actually, it is sort of my go-to meal any day of the week. Always has been, always will be. But I must say, it tastes extra special on a Friday after a long work week.
Speaking of pasta, I have a little bit of a confession. There was a decent chunk of time in my life (i.e the first 8 years of my existence) where I survived solely on pasta–and grapefruit juice (thankfully, not together in the same meal–or at least, I don’t think so).
Yes, I was one of the plain-pasta-with-butter-and-cheese-only kids. I know.
I prefer to look back and think that I was a very discerning eater with a sensitive palate. Or that I was just extremely loyal to my favorite food groups. That sounds a lot better in my opinion. Doesn’t it?
Yeah, let’s go with that.
Despite my picky eating habits, I always loved a good bolognese. It might be one of the most comforting pasta sauces out there–but it not the most weeknight friendly meal.
This cannellini bean bolognese is a lighter, more time-friendly vegetarian take on classic bolognese. But it is just as hearty and filling. It is chock full of veggies–carrots, celery, and onion–and gets its thickness from the addition of mashed cannellini beans, in addition to whole. And it can be made in less than half the time.
Don’t forget the cheeeeese! It is just as important as the pasta.
Spaghetti with Cannellini Bean Bolognese
Ingredients
- 1 (14.5 ounce) can of cannellini beans, rinsed well and drained
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 cup diced carrot
- 1 cup diced celery
- 3 cloves garlic, finely chopped
- 2 bay leaves
- 1 tablespoon oregano
- 1/2 cup dry white wine
- 1 (28-ounce) can of whole peeled plum tomatoes
- 1 (14.5 ounce) diced tomato
- 1/3 cup water
- kosher salt
- pepper
- 1 lb dried spaghetti
- Parmigiano-Reggiano cheese, grated
Instructions
- Mash 1/2 cup of the beans and set aside. Heat the oil over medium heat in a large heavy-bottom saucepan. Add the onion and saute, stirring frequently, until they they are soft and translucent.
- Add the carrots and celery, and cover–and continue to cook for another 10 minutes, stirring occasionally.
- Add the garlic, bay leaf, oregano and cook for another minute or until fragrant.
- Add the white wine, increase the heat to high, and cook until almost all of the wine has evaporated. Add the mashed beans, tomatoes, and water and simmer the sauce for 20-30 minutes. Stir in the remaining rinsed beans. Season with salt and pepper to taste.
- Meanwhile, heat a large pot of salted water to a boil. Cook the pasta until al dente and drain. Top the pasta with sauce and garnish with cheese.
Notes
Adapted from Eating Well.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 191mgCarbohydrates: 46gFiber: 6gSugar: 5gProtein: 10g
A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.
Looks great! Spaghetti Bolognese is a weekly meal in this house. Nothing better than a giant bowl of spaghetti and a mountain of cheese on top. I’ve never had it with anything but beef though and I’m not a bean kinda guy. My wife is though and she would probably LOVE this.
Totally agree! Thanks Los!
Just beautiful, Laura! Let the carb loading begin for the weekend! Thanks for sharing, girl. Pinned!
Yessss. Thanks so much Stacy!
Yum! I think the kids will love this and its healthy for all of us! Good source of protein and fiber! Thanks Laura!
This might be my new friday night meal.
I like this recipe, I remember when you told me about it a few years ago!
Pasta is meant for Friday and I love versions with lots of veggies!
Totally agree! Thanks Tieghan!
So.So.Good. I’ve never made bolognese, but I’m going to now! Your pictures are truly stunning and completely inspiring (they make me want to cook AND take better pictures!) Thanks so much. I’ll let you know how it turns out; fabulous, I’m sure.
You are so sweet. Thank you so much Amy! That means so much to me. I hope you have a great weekend–and definitely let me know if you end up trying it! 🙂
Mmmmm I agree, absolutely nothing is more comforting that a big bowl of pasta — especially one as hearty and good for you as this!
Pasta is definitely my go to meal on any day of the week when I don’t feel like ‘cooking’. It’s always so easy to throw together and make a good meal out of fridge leftovers… I’ve never had beans in my pasta though! Need to try that!
The beans are great! I wouldn’t substitute with any other bean but cannellini. Another option, if you don’t like the added texture, would be to just mash all of them to make it extra thick.
Oh my gosh – what a gorgeous plate of spaghetti! I can totally imagine sitting down with a deep dish of this. Oh yes!
Thanks so much Kristi! 🙂
I hated tomato sauce growing up, and in an Italian family that does not go over very well! Thankfully, I’ve gotten over it. This veggie bolognese sounds crazy comfort-full!
Ahhh! Tomato sauce was my favorite thing ever (still is, probably!)…but I was incredibly picky about it. My mom had to make it–and I pretty much hated every other version. Hope you’re having a great weekend!
Such a brilliant idea! I really fancy a bowlful right this moment! 🙂
I’ll take 22 bowls of this, please! Meh… make it 23 😉
Let’s just make it 25! 😉
What a great recipe love the addition of the beans.
Yumm! I love cannellini beans and I LOVE the idea of a vegetarian bolognese. If only more restaurants had an option like this…but I suppose it doesn’t matter since now I can just make this at home for myself – thanks for sharing the recipe!
Pingback: Spaghetti with Cannellini Bean Bolognese » Blogging Over Thyme | Pots, Pans and Proverbs
Pingback: Spaghetti with Cannellini Bean Bolognese » Blogging Over Thyme | Pots, Pans and Proverbs
I love that this is vegetarian. This is perfect for a meatless Monday meal. My carnivore boyfriend might not complain that it needs chicken because of the heartiness of the beans.
Haha! It is definitely hearty. So glad you like it! Thanks Meagan!
Yum! Do you think I could put everything in the crockpot for the day?
Hi Regan! I don’t own a crockpot/slow cooker, so I can’t say for sure! But I think you could put the sauce in the slow cooker and then add the canned beans before you serve it. If you cooked the beans all day long (and they were canned), I think they would get very mushy! Hope this helps!
There is a typo in the directions:
1. Mash 1/2 cup of Heat the oil
I’m guessing you mash up 1/2 cup of the beans?
Trying this tonight. Thank you!
YES! I am so sorry! I’ll go in and fix it now. Thank you for letting me know Laura Ann! I hope it turned out well–sorry for not replying back sooner.
It was fantastic! Thank you!
Pingback: 10 Outstanding Cannellini Bean Recipes - PEACE, LOVE AND LIGHT!