Sweet and Spicy Spaghetti Sauce With Creamy Cannellini Beans
User Reviews
4.7
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
136 kcal
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Course
Main Course
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Cuisine
Italian
Sweet and Spicy Spaghetti Sauce With Creamy Cannellini Beans
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This delicious recipe combines a rich tomato sauce with creamy white cannellini beans, creating a hearty, healthy pasta sauce perfect for weeknight dinners. It's easy, perfect for meal prepping, and pairs well with pasta, zucchini noodles, or soft-boiled sweet potatoes for a satisfying, plant-based Italian meal.
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Ingredients
- 2 tablespoons extra virgin olive oil plus 2 teaspoons, separated
- 3 large cloves garlic minced or chopped
- 1 large red bell pepper, cored and chopped 162 grams
- 1 large carrot 85 grams
- 1 large shallot or yellow onion, chopped 130 grams
- 1 teaspoon salt or more to taste, separated
- 1 can strained tomatoes, no salt or sugar added 24 ounces or 680 grams
- A tiny splash of water optional
- 1 teaspoon dried oregano
- ½ teaspoon or up to 1 teaspoon red pepper flakes or more to taste
- 1 can Cannellini beans, no salt added and drained 13.4 ounces or 380 grams
- 5-6 large fresh basil leaves torn
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Instructions
- Warm two tablespoons of olive oil in a pot over medium heat. Add the garlic. Cook and stir for about 10 seconds to release its aroma.
- Then add the bell pepper, carrot, and the onion—season with ½ teaspoon of salt. Cook and stir occasionally for 5 minutes and until the veggies are somewhat softened.
- Add the strained tomatoes and just a tiny splash of water. (If using bottled strained tomatoes, fill the emptied bottle with a splash of water. Reseal it, then shake it enough to loosen any remaining tomatoes. Pour into the skillet.)
- Season with ½ teaspoon salt, oregano, and red pepper flakes. Stir to combine.
- Let the sauce come to a simmer. Then reduce the heat to medium-low and let the sauce gently simmer, half covered, for 15 minutes or until the vegetables are soft. Stir occasionally.
- Remove the pot from the stove and let it cool slightly for a few minutes. Carefully transfer the sauce to a blender. Add one tablespoon of cannellini beans and puree it.
- Carefully transfer the pureed sauce back into the same pot and place over low heat. Stir in the rest of the beans, the basil leaves, and two teaspoons of olive oil. Cook and stir for 5 minutes to allow the flavors to come together.
- Taste test and season with more red pepper flakes for a spicier touch.
- Serve with capellini pasta, cooked al dente, crostini bread, roasted vegetables, zucchini noodles, eggs, or soft-boiled (sweet) potatoes.
Notes
- Helpful Tips:
- Variations and Substitutions:
- This recipe is versatile enough to either swap or leave out a few parts without compromising the rich Italian flavors of this sauce.
- Meal Prep and Storage:
- Always handle the hot sauce carefully when removing it from the stove for blending. Allow it to cool for a couple of minutes before you blend, and I recommend a blender over a hand mixer to avoid the red sauce from splashing.
- When blending the tomato sauce, add one tablespoon of white beans to the blender. This adds a natural creaminess that's full of flavor without the heaviness.
- Don't rush the sauce's simmering. Allow the flavors to come together, even if it's just for 15 minutes.
- I always add a splash of water to the emptied tomato bottle or can—just enough to swirl it around and catch any leftover tomato sauce. Then, I add this to the sauce as well.
- The veggies and tomatoes add sweetness, so balance it with herbs like dried oregano. Red pepper flakes give it a slight kick. Feel free to stir in some more, based on personal taste, to increase the sauce's heat before serving.
- Although this is a simple recipe, the quality of the olive oil and canned tomatoes make the sauce. So, choose quality ingredients you love.
- Types of white beans: For a slightly different texture, try using navy beans, butter beans, or Great Northern beans.
- For a little extra kick: If you prefer more heat, increase the amount of red pepper flakes at the end. Or use red chili flakes.
- Make it cheesy: Stir in some parmesan cheese or a plant-based alternative on top for a cheesy white bean tomato sauce.
- Fresh herbs: For a different flavor profile, swap out basil for sage leaves or even a sprig of thyme for more earthy notes.
- Bell pepper: You can use red or orange peppers. Avoid a green pepper for this spicy tomato sauce.
- Onions: I prefer shallots, but white onions work just as well.
- Add Greens: When the tomato sauce is ready, stir in fresh kale or spinach leaves until wilted for a more substantial dish.
- Make ahead: You can make white beans in tomato sauce in advance and store the sauce in an airtight container in the fridge for up to five days. The sauce also freezes well for up to three months.
- Reheating: Simply reheat over slow heat.
- Leftovers: Store leftovers in an airtight container for easy meal prep throughout the week in the fridge.
Nutrition Information
Show Details
Serving
1
Calories
136kcal
(7%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
647mg
(27%)
Potassium
316mg
(9%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
2540IU
(51%)
Vitamin C
34mg
(38%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 136kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 647mg | 27% |
| Potassium | 316mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2540IU | 51% |
| Vitamin C | 34mg | 38% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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