Spaghetti with Bean and Chestnut Sauce
Elevate your pasta night with this hearty and sophisticated Spaghetti with Bean and Chestnut Sauce, a perfect blend of comfort and elegance. This unique recipe marries tender spaghetti with a creamy, velvety sauce made from earthy chestnuts and protein-packed cannellini beans, creating a dish that is both satisfying and nutritious. Fresh thyme, minced garlic, and vegetable broth infuse the sauce with aromatic depth, while a hint of heavy cream lends indulgent richness. The optional addition of grated parmesan and parsley adds a savory and fresh finishing touch. Ready in just 30 minutes, this recipe is ideal for a cozy family dinner or an impressive meal for guests. **Tag words**: spaghetti recipe, bean sauce, chestnut sauce, vegetarian pasta, quick dinner idea, creamy pasta.
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Ingredients
- 400 grams spaghetti
- 240 grams canned cannellini beans (drained and rinsed)
- 150 grams cooked and peeled chestnuts
- 3 tablespoons olive oil
- 2 pieces garlic cloves (minced)
- 250 milliliters vegetable broth
- 50 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (grated, optional)
- 2 tablespoons chopped parsley (for garnish, optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti and set it aside.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Step 3
Add the minced garlic and sauté until fragrant, about 1 minute.
Step 4
Add the drained cannellini beans and chestnuts to the skillet. Cook for 2-3 minutes, stirring occasionally.
Step 5
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
Step 6
Transfer the bean and chestnut mixture to a blender or food processor. Add the heavy cream, thyme leaves, salt, and black pepper. Blend until smooth. If the sauce is too thick, add a splash of the reserved pasta cooking water to adjust the consistency.
Step 7
Return the sauce to the skillet over low heat to keep warm.
Step 8
Add the cooked spaghetti to the skillet and toss to coat it evenly with the sauce. If needed, add more reserved pasta cooking water to loosen the sauce.
Step 9
Serve the spaghetti hot, garnished with grated parmesan cheese and chopped parsley if desired.
Nutrition Facts
| Serving size | (1193.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1890.9 |
| Total Fat 81.6g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 70mg | 0% |
| Sodium 4033.2mg | 0% |
| Total Carbohydrate 222.4g | 0% |
| Dietary Fiber 26.2g | 0% |
| Total Sugars 24.2g | |
| Protein 63.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 763.7mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2511.2mg | 0% |
Source of Calories