Créé avec l’IA
Creamy Kidney Bean Spaghetti
30 min 480 kcal par portion Facile
Ingrédients
4 Portions
- dry spaghetti320 g
- kidney beans, drained and rinsed400 g
- cream cheese100 g
- skim milk120 ml
- olive oil1 tbsp
- garlic, minced2 cloves
- dried oregano1 tsp
- paprika1 tsp
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 3
Add the drained and rinsed kidney beans to the skillet. Stir in the dried oregano and paprika. Cook for 2-3 minutes, stirring occasionally.
- 4
Reduce the heat to low. Add the cream cheese and skim milk to the skillet. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy.
- 5
Season the sauce with salt and black pepper to taste.
- 6
Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy kidney bean sauce.
- 7
Serve immediately, garnished with extra black pepper or fresh herbs if desired.
