Recipe for penne with cannellini beans and pumpkin
The last pumpkins and first cannellini beans of the year; seasoning the penne was a breeze!
I love long and slow cooking, but while working, I also need to prepare quick and tasty main courses, which often serve as a single dish!
Combining carbohydrates and vegetables with vegetable proteins is a great resource, which is why I cultivate my legumes to have a quality supply, and because harvesting the food I eat and knowing its origin is priceless!
So every season, I have the necessary foods to always change my diet
Cannellini beans are a variety of white beans, native to Italy. They are very popular in Italian cuisine and are often used in various traditional recipes.
Cannellini beans are small and slightly elongated, with a creamy texture when cooked. They are rich in proteins, dietary fibers, and minerals such as iron and magnesium.
Cannellini beans, also known as fasolari, are native to Italy. These white beans have been cultivated for centuries in the Tuscan region, particularly in the province of Grosseto. The name “cannellini” derives from the Italian word “canna,” which means “small tube,” due to their slightly elongated and cylindrical shape.
The cultivation of cannellini beans requires a temperate and well-irrigated climate. These beans are very sensitive to extreme temperatures and require nutrient-rich soil to develop properly. Their harvest generally takes place between August and September, when the pods are ripe and ready to be picked.
This variety of beans has become increasingly popular over the years, not only in Italy but also in other parts of the world, thanks to their delicate flavor and creamy texture. They are a versatile ingredient in the kitchen and are used in a variety of dishes, such as soups, stews, salads, and casseroles.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Pumpkin, cannellini beans and…
- 300 penne rigate
- 2 ½ cups pumpkin
- 14 oz white beans (cannellini) (Soaked and cooked; you can also use canned beans)
- 2 potatoes
- Half onion
- 1 clove garlic
- 1 chili peppers
- 4 tbsps olive oil
- to taste salt
Tools
A pot to cook the beans, a pan for the final seasoning, and a pot for the pasta
Steps
In no time, a light and easy-to-prepare main course…
I had taken advertising photos, forgetting to keep some shots for the blog… So I edited them and created essentials…
Personally, I use dried beans; so after soaking them overnight with a pinch of baking soda, I rinse and cook them, adding some celery stalks, rosemary… I always prepare a little more to also make a salad with tuna and onions that I adore! But you can also use canned beans, the result is excellent! Back to the recipe!
After chopping all the vegetables, mincing the onion, fry them in a large pot, along with the garlic, choose whether to add it whole or minced, depending on individual taste, and the chili pepper
Beans are already cooked, so add them with their cooking water, adjust salt, and let everything cook; a tasty and inviting creamy sauce will form.
In the meantime, put the pot with salted water on the stove, and when it boils, add the pasta to cook, drain still slightly al dente, and transfer it to the pumpkin and cannellini seasoning!
Mix well, and let it season for 2 minutes. A true simple delight
Modern foodphoto
If you like, add some chili powder. This seasoning also pairs well with rice or tagliatelle. As always, it’s a complete main course for a healthy and quick meal. It keeps in the refrigerator… I’ll let you in on a secret: The next day, if you add one or two eggs and fry in a pan with a little oil, it will become a spectacular first course!
If you like, add some chili powder. This seasoning also pairs well with rice or tagliatelle. As always, it’s a complete main course for a healthy and quick meal. It keeps in the refrigerator… I’ll let you in on a secret: The next day, if you add one or two eggs and fry in a pan with a little oil, it will become a spectacular first course!
Recipe 2 Pasta and beans.
Ingredients: 250 grams of short pasta (like ditalini, fusilli, or elbows) 200 grams of pre-cooked or canned cannellini beans, 1 medium onion, 2 cloves of garlic, 2 tablespoons of olive oil, 400 grams of peeled tomatoes , 1 bay leaf
– 1 liter of vegetable broth (you can use less if you prefer a drier consistency)
– Salt and pepper to taste
Procedure:
In a large pot, heat the olive oil and add the chopped onion and crushed garlic. Cook over medium heat until the vegetables are wilted.
Add the peeled tomatoes and mash them with a fork or wooden spoon, the cannellini beans, and mix well.
Add the vegetable broth and the bay leaf. Bring to a boil, then lower the heat to medium-low. Cover the pot and let cook for about 15-20 minutes, so the flavors blend. Meanwhile, in a separate pot, cook the pasta in salted water according to package instructions. Drain the pasta al dente and add it to the pot with the cannellini beans. Mix well
Recipe 3 Creamy Cannellini Beans
250 grams of dried cannellini beans, 1 medium onion, 2 cloves of garlic, 2 tablespoons of olive oil, 1 celery stalk, 1 carrot, 1 bay leaf
– Salt and pepper to taste
Procedure:
Soak the cannellini beans in cold water for at least 6-8 hours.
Drain and rinse them thoroughly.
In a large pot, heat the olive oil and add the chopped onion, crushed garlic, diced celery, and carrot. Cook over medium heat for a few minutes until the vegetables soften slightly.
Add the drained cannellini beans and mix well with the vegetables.
Cover the cannellini beans with water (about twice their volume) and add the bay leaf.
Bring to a boil, then reduce the heat to medium-low. Cover the pot and let simmer for about 1-2 hours, or until the beans are soft and creamy. Add salt and pepper to taste.
