White Bean Marinara. White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara. Our vegan version with white bean "meatballs" and mushroom marinara is a riff on the Italian Rinse the white beans. On a plate or shallow bowl, spread half the cornmeal in an even layer.
Home » Product Reviews » Victoria Vegan White Bean Marinara Sauce. This vegan white bean sauce is an authentic tasting Italian sauce with a clean ingredient list. Imported Italian tomatoes, fresh spices, canellini beans and a pinch of red pepper flakes make it reminiscient of a meal enjoyed long ago. You can have White Bean Marinara using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of White Bean Marinara
- Prepare of olive oil.
- Prepare of sliced mushrooms.
- You need of garlic, minced.
- Prepare of (each 15 oz.) cannellini beans, rinsed and drained.
- It’s of (each 8 oz.) unsalted tomato sauce.
- It’s of dried basil.
- It’s of each salt, pepper.
- Prepare of heaping cups baby spinach.
- Prepare of shredded mozzarella cheese.
Simply heat and enjoy over pasta or rice. This is a rich marinara with white wine and anchovies. It's rather soupy, so simmer it as long as it takes to reach your desired consistency. Add white beans, marinara sauce, basil, oregano, and provolone.
White Bean Marinara instructions
- In a large, deep skillet, heat the olive oil over medium heat. Once it's hot, add the mushrooms with a pinch of salt and pepper and cook them, stirring occasionally, until they are browned and softened. Then add the garlic and cook until just fragrant..
- Stir in the beans, tomato sauce and seasonings to the pan and let it come up to a simmer. Once simmering, let it cook for 10 or so minutes. Then stir in the spinach. Once the spinach wilts down, add the cheese over the top and pop a lid on to let it melt. Or if your skillet is oven-safe, you can pop it under the broiler for a couple minutes. Then serve it up..
- Pictured here as leftovers served over red lentil pasta. I added some heavy cream and zucchini to the leftovers and heated it all through on the stovetop..
Serve warm, and top with parmesan cheese. Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich I started tinkering with legumes in marinara with this Red Lentil Pasta Sauce, but I just couldn't stop. Be the first to rate & review! This twist on classic marinara sauce features healthy ingredients such as white kidney beans and spinach. I love the combination of white beans and kale but have never thought to put it in a quesadilla.