Spaghetti con Fagioli

Pane-Bistecca

Spaghetti con Fagioli, Derived from the Italian soup pasta e fagioli, this is a protein-rich dish! It covers the whole spectrum of healthy ingredients.

I really like beans and am always looking for ways to use them. So I paired them with vegetables, bacon, mozzarella, and spaghetti. The result was delicious and original!

Prep time

15 min

Soaking time

1 h

Cooking time

2 h

Portions

Total time

3 h 15 min

Ingredients

100 g dried white Beans
150 g Bacon
3 Garlic cloves, chopped
2 Eggplants diced
150 g white Button Mushrooms, sliced
1 Mozzarella
Olive Oil
2 tbsp Pesto
Salt and Pepper
Rosemary
Paprika
Oregano
Chili
some Sour Cream
400 g Spaghetti

Instructions

Step 1

In a quick method, bring the dried beans to a boil in a pot with plenty of water, simmer for 3-5 minutes, remove from the heat, cover, and let soak for 1 hour. Then drain and rinse.

Step 2

Then place them in a pot and cover with water and a little salt. Bring slowly to the boil, cover the pot and simmer (adding water if necessary) until they are firm to the touch, which can take about 1-1.5 hours.

Step 3

Meanwhile, dice the eggplants and chop the bacon into small pieces, then fry well with the garlic in a little oil. Chop the mushrooms into small pieces and add them to the pan. Season everything well and add the pesto.

Step 4

Then add the beans and mix everything together. Simmer for about 15 minutes, add a little sour cream, and mix in the chopped mozzarella.

Step 5

Cook the spaghetti according to the package instructions until al dente, add to the sauce, mix everything together carefully, and serve immediately.

Notes

You can also use canned beans, but they are usually too soft and tend to fall apart.

Spaghetti con Fagioli