Creamy White Pasta e Fagioli
There’s something magical about a warm bowl of Creamy White Pasta e Fagioli that instantly transports me back to my childhood kitchen. The aroma of sautéed onions and garlic fills the air, wrapping around you like a cozy blanket. This dish is not just a meal; it’s a comforting hug on a busy day. Whether you’re looking to impress your loved ones or simply need a quick solution for dinner, this creamy pasta is your go-to. It’s hearty, satisfying, and packed with flavor, making it perfect for any occasion.
Why You’ll Love This Creamy White Pasta e Fagioli
This Creamy White Pasta e Fagioli is a game-changer for busy weeknights. It comes together in just 30 minutes, making it a quick and satisfying meal. The combination of creamy goodness and hearty beans creates a flavor explosion that will have everyone asking for seconds. Plus, it’s versatile enough to adapt to your pantry staples, ensuring you can whip it up anytime the craving strikes.
Ingredients for Creamy White Pasta e Fagioli
Gathering the right ingredients is the first step to creating a delicious Creamy White Pasta e Fagioli. Here’s what you’ll need:
- Olive oil: A staple in Italian cooking, it adds richness and depth to the dish.
- Onion: Diced onion brings sweetness and flavor, forming the base of your sauté.
- Garlic: Minced garlic infuses the dish with a fragrant aroma that’s hard to resist.
- Carrot: Diced carrot adds a touch of natural sweetness and color.
- Celery: This crunchy vegetable contributes a subtle earthiness and texture.
- Dried oregano: A classic herb that enhances the Italian flavor profile.
- Red pepper flakes (optional): For those who enjoy a little heat, these add a spicy kick.
- Cannellini beans: Creamy and nutritious, they provide protein and heartiness.
- Low-sodium vegetable broth: The base of your soup, it keeps the dish flavorful without being overly salty.
- Small pasta: Ditalini or elbow pasta works perfectly, soaking up the creamy goodness.
- Kale or spinach: These greens add color, nutrients, and a fresh taste.
- Heavy cream: This is what makes the dish creamy and indulgent.
- Salt and pepper: Essential for seasoning, enhancing all the flavors.
- Fresh parsley: Chopped parsley is a lovely garnish that adds freshness.
- Grated Parmesan cheese: For serving, it adds a salty, nutty finish that elevates the dish.
For those looking for alternatives, you can substitute heavy cream with coconut milk for a dairy-free option. If you want to boost the protein, consider adding cooked sausage or diced chicken. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Creamy White Pasta e Fagioli
Creating a delicious Creamy White Pasta e Fagioli is easier than you might think. Follow these simple steps, and you’ll have a comforting meal ready in no time!
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, toss in the diced onion. Sauté it for about 5 minutes until it turns translucent. This step is crucial; it builds the flavor base for your dish.
Step 2: Add Garlic and Other Veggies
Next, stir in the minced garlic, diced carrot, and celery. Cook this mixture for another 5 minutes, allowing the vegetables to soften. The aroma will be irresistible, filling your kitchen with warmth and inviting scents.
Step 3: Season the Mixture
Now it’s time to add some flavor! Sprinkle in the dried oregano and, if you like a bit of heat, the red pepper flakes. Stir everything together, letting the spices mingle with the veggies for a minute or two.
Step 4: Combine Beans and Broth
Pour in the drained cannellini beans and the low-sodium vegetable broth. Bring the mixture to a boil, stirring occasionally. This is where the magic begins, as the flavors start to blend beautifully.
Step 5: Cook the Pasta
Once boiling, add your small pasta. Cook it according to the package instructions until it’s al dente, usually about 8-10 minutes. Keep an eye on it; you want that perfect bite!
Step 6: Stir in Greens and Cream
After the pasta is cooked, stir in the chopped kale or spinach along with the heavy cream. Cook for an additional 2-3 minutes until the greens are wilted and the soup is heated through. The creaminess will elevate the dish to a whole new level.
Step 7: Season and Serve
Finally, season your Creamy White Pasta e Fagioli with salt and pepper to taste. Serve it hot, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese. Enjoy every comforting spoonful!
Tips for Success
- Prep your ingredients ahead of time to streamline the cooking process.
- Don’t skip the sautéing step; it builds essential flavors.
- Adjust the cream to your taste; add more for extra richness.
- For a thicker consistency, let the soup simmer a bit longer.
- Experiment with different greens like Swiss chard or arugula for variety.
Equipment Needed
- Large pot: Essential for cooking the pasta and soup. A Dutch oven works great too.
- Cutting board: For chopping your veggies. A sturdy one makes prep easier.
- Sharp knife: A good knife is key for efficient chopping.
- Wooden spoon: Perfect for stirring and mixing your ingredients.
Variations
- Protein Boost: Add cooked sausage or diced chicken for a heartier meal.
- Vegetarian Delight: Substitute heavy cream with coconut milk for a dairy-free version.
- Spicy Kick: Toss in some diced jalapeños or a splash of hot sauce for extra heat.
- Herb Infusion: Experiment with fresh herbs like basil or thyme for a fragrant twist.
- Cheesy Goodness: Mix in some cream cheese or ricotta for an even creamier texture.
Serving Suggestions
- Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
- Salad: Pair with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.
- Wine: Enjoy with a glass of white wine, like Pinot Grigio, to complement the flavors.
- Presentation: Garnish with extra parsley and a sprinkle of Parmesan for a beautiful finish.
FAQs about Creamy White Pasta e Fagioli
Can I make Creamy White Pasta e Fagioli ahead of time?
Absolutely! This dish stores well in the fridge for up to three days. Just reheat gently on the stovetop, adding a splash of broth if it thickens too much.
What can I substitute for cannellini beans?
If you can’t find cannellini beans, great alternatives include navy beans or great northern beans. They’ll still provide that creamy texture and hearty flavor.
Is this recipe suitable for meal prep?
<pDefinitely! The Creamy White Pasta e Fagioli is perfect for meal prep. Portion it out in containers for easy lunches or dinners throughout the week.
Can I freeze Creamy White Pasta e Fagioli?
Yes, you can freeze it! Just make sure to leave out the cream until you reheat it. This helps maintain the texture and flavor.
What can I serve with Creamy White Pasta e Fagioli?
This dish pairs wonderfully with a simple green salad or some crusty bread. A glass of white wine also complements the flavors beautifully!
Final Thoughts
Cooking Creamy White Pasta e Fagioli is more than just preparing a meal; it’s about creating a moment of joy and comfort. Each spoonful is a reminder of the warmth of home and the love that goes into every dish. This recipe is a canvas for your creativity, allowing you to adapt it to your taste and pantry. Whether you’re sharing it with family or enjoying a quiet night in, this creamy pasta dish brings people together. So, roll up your sleeves, embrace the process, and savor the delightful flavors that await you!
Print
Creamy White Pasta e Fagioli: Simple Recipe to Delight!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and hearty pasta dish with beans and greens, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (such as ditalini or elbow)
- 1 cup kale or spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes until the vegetables are tender.
- Add the dried oregano and red pepper flakes (if using) to the pot, stirring to combine.
- Add the cannellini beans and vegetable broth. Bring the mixture to a boil.
- Once boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Stir in the chopped kale or spinach and heavy cream. Cook for an additional 2-3 minutes until the greens are wilted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- For a vegetarian version, substitute the heavy cream with coconut milk for a dairy-free option.
- Add cooked sausage or diced chicken for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
