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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Recipe Information
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)
Instructions
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.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the drained cannellini beans and chestnuts to the skillet. Cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
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.
Return the sauce to the skillet over low heat to keep warm.
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.
Serve the spaghetti hot, garnished with grated parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 24.2 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2511 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
