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.
Mash 1 can of the drained beans with potato masher. Set side. Heat 1 tablespoon of the oil in large non-stick 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.
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.
For the Squash Spaghetti:
Meanwhile, 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.)
Drizzle remaining 1 tablespoon oil over squash spaghetti in large bowl; toss gently to coat. Season with remaining 1/8 teaspoon each salt, pepper, and garlic. Heat large non-stick skillet on high heat. Add squash spaghetti; cook and stir gently about 30 seconds or just until heated through.
For the Plating, Serving & Garnish:
To serve, place squash spaghetti in large serving bowl or individual serving bowls and top with bolognese.
Sprinkle with shaved Parmesan cheese and chopped fresh parsley, if desired.
Borlotti beans, also known as cranberry beans, are popular in Italian cooking. Borlotti beans have a beige color splashed with red streaks which they lose during cooking, and a creamy texture with a mild, nutty flavor. They are more commonly found dried or canned in most groceries or online specialty stores. Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes.
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