Flavored with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.
25m
PREP TIME
45m
COOK TIME
201
CALORIES
17
INGREDIENTS
Servings: 5 (1 cup)
Ingredients
- 2 cans (14.28 ounces) cranberry beans, (also called borlotti beans), drained and divided
- 2 tablespoons olive oil, divided
- 1 cup finely chopped onion
- 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
-
1
cup
Albariño wine
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Substitutions available
/ other dry white wine
- 1 can (14 1/2 ounces) petite diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/4 cup water
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 2 teaspoons McCormick Gourmet™ Organic Sage Leaves
- 1 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Organic Garlic Powder, divided
- 1 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
- 1/2 teaspoon plus 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 2 pounds summer squash, such as yellow squash or zucchini
INSTRUCTIONS
- 1 For the Bolognese, mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add onion, carrots and celery; cook and stir 6 to 8 minutes or until vegetables just soften. Add wine and mashed beans; cook and stir 1 to 2 minutes.
- 2 Stir in remaining beans, tomatoes, tomato sauce, water, bay leaves, sage, 1 teaspoon of the garlic powder, paprika, 1/2 teaspoon each of the pepper and salt, and red pepper. Reduce heat to low; simmer, uncovered, 25 to 30 minutes or until vegetables are tender, stirring occasionally.
- 3 Meanwhile, for the Squash Spaghetti, trim squash ends. Cut squash into spaghetti-shaped strands using a julienne peeler or spiralizer until you reach the seeds. Discard squash core. (Should yield about 1 pound of “spaghetti”.)
- 4 Drizzle remaining 1 tablespoon oil over “spaghetti” in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper and garlic. Heat large nonstick skillet on high heat. Add “spaghetti”; cook and stir gently about 30 seconds or just until heated through.
- 5 To serve, place “spaghetti” in large serving bowl or individual serving bowls and top with Borlotti Bean Bolognese. Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.
