Pappardelle With Bean Bolognese Sauce

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onion
1 large carrot, chopped
1 large celery stalk, chopped
3 tablespoons chopped fresh Italian parsley, divided
2 garlic cloves, chopped
3/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)
1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
2/3 cup drained canned white beans
2/3 cup drained canned kidney beans
2/3 cup drained canned garbanzo beans
1/2 cup dry white wine
1 cup vegetable broth
2 tablespoons whipping cream
8 ounces dried pappardelle or other wide noodles, such as mafaldine
1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Butternut Squash And A Variety Of Beans Give This Vegetarian Dish Its Hearty Texture.

Bon Appetit Magazine

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