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Pasta e Fagioli-Inspired Dinner

Pasta e Fagioli-Inspired Dinner

with Cannellini Beans in Tomato Sauce

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This classic Italian dish is the perfect cozy dinner! Creamy cannellini beans and rigatoni in a garlicy-tomato sauce will not disappoint.

Tags:
Veggie
Allergens:
Wheat
•Soy
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Rigatoni

(Contains: Wheat)

1 unit(s)

Cannellini Beans

113 g

Mirepoix

3.75 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

3 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Soy)

2 unit(s)

Garlic, cloves

2 tbsp

Tomato Sauce Base

(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Wheat, Soy, Fish, Egg, Crustaceans, Gluten, Sulphites)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories750 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate131 g
Sugar17 g
Dietary Fiber22 g
Protein35 g
Cholesterol10 mg
Sodium1240 mg
Trans Fat0.2 g
Potassium1900 mg
Calcium400 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Large Pot
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

1
  • Before starting, bring a large pot of salted water to a boil (use same for 4 servings). 
    Wash and dry all produce.
  • To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
    Reserve 1/4 cup (1/2 cup) pasta water.
    Strain rigatoni, then return to the pot, off heat.
2
  • Meanwhile, peel, then mince or grate garlic. 
  • Roughly chop spinach. 
  • Strain, then rince beans. 
3
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook for 3-4 min, stirring occasionally, until tender-crisp. 
  • Add Smoked Paprika Garlic Spice Blend, garlic and Tomato Sauce Base. Cook 1 min, stirring often, until fragrant. Season with salt and pepper. 
4
  • Add crushed tomatoes, cannelini beans, stick powder and reserved pasta water. Cook for 2-3 min, stirring occasionally, until thickened slightly. Season with salt and pepper, to taste. 
5
  • Add spinach and tomato-veggie mixture to the lage pot with rigatoni. Stir for 1 min, until spinach is wilted. 
  • Divide pasta between bowls. 
  • Sprinkle over Parm. 
Meal right image

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