Pappardelle with Bean Bolognese Sauce

Pappardelle with Bean Bolognese Sauce
Photo by Mark Thomas

Ingredients

  • 2 tablespoons olive oil
  • 1 large celery
  • 3 tablespoons Italian parsley
  • 2 tablespoons whipping cream
  • 2/3 cup canned garbanzo beans
  • 8 ounces dried pappardelle or other wide noodles, such as mafaldine
  • 1 ½ cups grated Parmesan cheese
  • + 13 more ingredients
    • 2 garlic cloves
    • 1 cup vegetable broth
    • 2/3 cup canned white beans
    • 2 tablespoons tomato paste
    • 1 bay leaf
    • 1 ¾ cups butternut squash
    • ¾ teaspoon fresh rosemary
    • ½ cup dry white wine
    • 2/3 cup canned kidney beans
    • 1 28-ounce can Italian-style tomatoes in juice
    • 1 large carrot
    • ½ teaspoon dried thyme
    • 1 ½ cups onion

Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 min...

View full recipe at Epicurious

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