Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 red onions, very finely chopped
1/2 red bell peppers, cut into 1/4 dice 3 stalks celery, cut into 1/4 dice
1 cup cooked white beans or 1 cup navy beans or 1 cup great northern beans
1 cup vegetable stock
1/4 cup finely chopped flat leaf parsley
1/2 teaspoon hot pepper flakes (optional)
salt & freshly ground black pepper
10 ounces fresh spaghetti
1 -2 ounce grated parmesan cheese or 1 -2 ounce romano cheese
Directions:
Heat olive oil in non-stick frying pan.
Add garlic, onion, bell pepper, and celery and cook over medium heat until soft.
Stir in white beans and add vegetable stock, half the parsley, the pepper flakes (if using) and salt and pepper to taste.
Simmer until beans are quite soft.
Coarsely mash half the beans with a fork.
Cook spaghetti until al dente.
Drain well.
Transfer spaghetti and bean sauce to a large shallow bowl and mix well.
Sprinkle the spaghetti with remaining parsley and serve at once with freshly grated cheese on top.
Servings: 2
Time preparation: 20 min.
Time total: 50 min.