Best 2 Creamy Spaghetti And Beans Recipes

Indulge in a culinary journey with our delectable Creamy Spaghetti and Beans, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty dish features tender spaghetti enveloped in a creamy, flavorful sauce, generously complemented by a medley of beans, vegetables, and aromatic herbs.

Discover variations of this versatile dish, including a classic Creamy Spaghetti and Beans recipe that embodies the essence of Italian cuisine, a hearty and comforting One-Pot Creamy Spaghetti and Beans that is perfect for busy weeknight dinners, and a tantalizing Creamy Spaghetti and Black Beans recipe that adds a vibrant twist with the addition of black beans.

Each recipe provides step-by-step instructions, cooking tips, and ingredient suggestions to ensure a successful culinary experience. Whether you prefer the traditional combination of white beans and spaghetti, the convenience of a one-pot meal, or the zesty kick of black beans, our curated collection offers a satisfying option for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right beans: Cannellini beans are recommended for this recipe, but other white beans like Great Northern beans or navy beans can be used as well.
Use fresh herbs: Fresh parsley and basil add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use 1 teaspoon of dried parsley and 1/2 teaspoon of dried basil.
Don't overcook the beans: The beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy.
Use a good quality Parmesan cheese: Grated Parmesan cheese adds a rich, nutty flavor to the dish. Use a freshly grated Parmesan cheese for the best flavor.
Serve immediately: Creamy spaghetti and beans is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Creamy spaghetti and beans is a quick and easy weeknight meal that is packed with flavor. The creamy sauce, tender beans, and al dente spaghetti make this dish a hit with the whole family. With a few simple tips, you can make this recipe your own and enjoy it for years to come.