Braised pasta and white beans with a creamy pumpkin sauce recipe

I don’t know if it’s the convenience of a steaming bowl of pasta (or the convenience of saving on cleaning another pan …) but I always find tremendous satisfaction in these steamed pasta recipes.

And almost always they follow the same principles: we start by braising the aromatic elements (onion, garlic, dry aromatic herbs, which tomatoes or other vegetables may contain); We add the dough and a liquid that combines the taste of all the ingredients of the dish (the taste of which can also complement or enrich the stew, for example wine, homemade broths …), but in sufficient quantity to make a sauce with the texture you want to get.

In this recipe, I used some of the white beans, pumpkin, and sautéed onions to add body to the sauce. I used bay leaves, paprika, and oregano to give it flavor. Finally, I also used sauteed spinach and mushrooms, the addition of which is optional.

Braised noodles and white beans with a creamy pumpkin sauce

4 servings

Difficulty: 1/5

Preparation time: 30 min

½ tablespoon of olive oil
200 g of brown mushrooms
100 g spinach
A pinch of salt and freshly ground black pepper
½ tablespoon of olive oil
1 onion cut into cubes
Cut ½ pumpkin (400 g) into cubes
4 chopped garlic cloves
½ can of peeled / chopped tomatoes (200 g)
2 bay leaves
1 teaspoon of oregano
½ teaspoon paprika
¼ teaspoon of ground preparation
800 ml of water
520 g cooked white beans (1 large can)
1 ½ cups (~ 160 g) batter to taste
4 tablespoons (20 g) chopped fresh parsley
1 tablespoon lemon juice (about ½ small lemon)
A pinch of salt and freshly ground black pepper


1. How to sauté the mushrooms: First, heat the oil in a non-stick pan and add the mushrooms. Sauté for 5 to 6 minutes, stirring only occasionally to encourage the mushrooms to caramelize. Add the spinach and season with a pinch of salt and black pepper. Fry for another 1 to 2 minutes, until the spinach is tender. Reservations.

2. In a large, preferably non-stick pan, heat ½ tablespoon of oil together with onion, pumpkin and 1 to 2 tablespoons of water. Fry the vegetables for about 6 minutes until the onion is translucent, stirring frequently. Add the garlic and wrap; After releasing the flavors in the stew, add the shredded tomatoes, bay leaves, oregano, and concoction and let it cook until it boils (if using fresh tomatoes, it should cook until completely reduced to sauce is).

3. Measure about 800 ml of water in a measuring cup, add about half the amount of pumpkin stew and 4 tablespoons of white beans and grind with a magic wand. Add this preparation to the stew in the pan, plus the remaining beans, pasta, a pinch of salt, and black pepper. Bake, stirring occasionally, so the batter doesn’t stick to the bottom of the pan for about 8 to 10 minutes. As soon as the batter is soft, remove from heat, throw away the bay leaves and wrap in lemon juice, sautéed mushrooms and spinach. Adjust the spices to taste. Serve the stew in bowls and garnish with chopped fresh parsley.