Best 2 Creamy Spaghetti And Beans Recipes

Welcome to the world of creamy spaghetti and beans! This delectable dish is a harmonious blend of flavors and textures, featuring tender spaghetti enveloped in a rich and creamy sauce, complemented by the rustic charm of beans. Whether you prefer a meatless version or enjoy the addition of savory protein, there's a creamy spaghetti and beans recipe tailored to your preferences. With its versatility and ease of preparation, this dish is a culinary adventure waiting to be explored. Embark on a delightful journey as we guide you through the best recipes for creamy spaghetti and beans, ensuring a satisfying and memorable dining experience.

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CREAMY SPAGHETTI AND BEANS

Creamy Spaghetti and Beans image

Risotto meets pasta e fagioli in this Tuscan classic.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped

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 leaf 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 leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

CREAMY SPAGHETTI AND BEANS - RACHAEL RAY

Creamy Spaghetti and Beans - Rachael Ray image

From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.

Provided by darthlaurie

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

5 -6 cups chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, chopped into small dice
4 garlic cloves, chopped
1 lb spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 -6 sprigs fresh thyme
1 (15 ounce) can roman beans (recommended ( Goya brand) or 1 small white beans (recommended ( Goya brand)
salt & freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated parmigiano-reggiano cheese
flat leaf parsley, finely chopped

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.

Nutrition Facts : Calories 800.7, Fat 23.4, SaturatedFat 9.4, Cholesterol 38.7, Sodium 851.5, Carbohydrate 104.4, Fiber 5, Sugar 11.2, Protein 30.9

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, crisp vegetables, and flavorful cheese.
Don't overcrowd the pan: When cooking the pasta, be sure to use a large enough pot so that the pasta has plenty of room to move around. If you overcrowd the pan, the pasta will cook unevenly and become mushy.
Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal texture for cooked pasta. Al dente pasta is slightly firm to the bite and has a slight chewiness. To achieve al dente pasta, cook it for the amount of time specified on the package, then drain it immediately and rinse it with cold water.
Use a flavorful sauce: The sauce is what really makes this dish special, so be sure to use a sauce that you love. There are many different sauces to choose from, so experiment until you find one that you like. Some popular options include tomato sauce, Alfredo sauce, and pesto sauce.
Add some protein: If you want to make this dish a little more filling, you can add some protein, such as cooked chicken, shrimp, or tofu. Just be sure to add the protein to the sauce towards the end of cooking so that it doesn't overcook.
Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, can add a pop of color and flavor to this dish. Garnish the pasta with fresh herbs just before serving.

Conclusion:

Creamy spaghetti and beans is a delicious, versatile dish that can be easily customized to your liking. With a few simple tips, you can make a creamy spaghetti and beans dish that is sure to impress your friends and family. So next time you're looking for a quick and easy weeknight meal, give creamy spaghetti and beans a try.