RECIPE [Vegan option]: Spaghetti with White Bean Sauce Hi Nancy

[Guest guest]

This sounds very good and I have all these ingredients even celery (:- )))

I printed this and will try very soon....................Donna

Nancy <meritra wrote:

Someone was asking about fast easy vegan meals (can't find the message now –

busy group!). I recently bought _High-Flavor, Low-Fat Vegetarian Cooking_ by

Steven Raichlen and I'll be making this tonight or tomorrow. There's no celery

in the house, and I don't feel like shopping, so I'll just substitute more bell

pepper (aka capsicums) or diced carrot. The cheese is optional -- I'll probably

stir in a little (1-2 tsps) nutritional yeast for cheesy flavor and garnish with

some chopped pecans (cuz I love 'em ).

 

Spaghetti with White Bean Sauce

 

Raichlen's note: Here's an unexpected sauce for America's favorite pasta. (I

sometimes think of it as my vegetarian " clam " sauce.) The logic of combining a

grain product, like pasta, and beans goes beyond mere gustatory pleasure. Each

contains essential amino acids, but not a complete set. Combining them gives you

a complete source of protein.

 

8-10 ounces spaghetti

1-2 ounces freshly grated Parmigiano-Reggiano or Romano cheese for serving

(optional)

SAUCE:

1 tablespoon olive oil

2 cloves garlic, minced

1 red onion, very finely chopped

1/2 red bell pepper (capsicum), cut into 1/4-inch dice

3 stalks celery, cut into 1/4-inch dice

1 cup cooked white beans, such as navy beans or Great Northern beans

1 cup vegetable stock, or bean cooking liquid

1/4 cup finely chopped flat-leaf parsley

1/2 teaspoon hot pepper flakes, (optional)

salt and freshly ground black pepper

 

Prepare the sauce. Heat the olive oil in a nonstick frying pan. Add the garlic,

onion, bell pepper, and celery and cook over medium heat until soft but not

brown, about 4 minutes.

 

Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the

parsley, the pepper flakes (if using), and salt and pepper to taste, The sauce

should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash

half the beans with a fork.

 

Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until

al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil.

Transfer the spaghetti and bean sauce to a large shallow bowl and mix well.

Sprinkle the spaghetti with the remaining parsley and serve once with freshly

grated cheese on top (if using).

 

Serves 4 as an appetizer, 2 as a main course.