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Spaghetti Recipes

Three Bean Spaghetti Salad with Creamy Chutney

Course
Pasta Salad
Servings
Makes 6 Servings
Prep Time
25 minutes
Cooking Time
17 minutes
Total Time
42 minutes
recipe image

Ingredients

  • 1 box Dreamfields Spaghetti
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mango chutney
  • 1/4 cup fresh cilantro finely chopped
  • 2 tablespoons fresh mint finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon sea salt
  • 8 ounces fresh green beans cleaned and trimmed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons salted butter
  • 4 teaspoons fresh lemon juice
  • 2 cloves garlic pressed or finely grated
  • 1/2 15 oz can cannellini beans rinsed and drained (about 3/4 cup)
  • 1/2 15 oz can light kidney beans rinsed and drained (about 3/4 cup)

Directions

  1. Cook pasta according to package directions.
  2. For chutney, in small bowl combine yogurt, chutney, cilantro, mint, lemon juice, cumin and salt. Stir to combine completely. Refrigerate until chilled.
  3. For salad, place green beans in saucepan; add water to cover. Heat over high heat until water boils; reduce heat and simmer 3 minutes just until crisp-tender. Drain beans; transfer to bowl of ice water to cool completely.
  4. Heat olive oil in large skillet over medium-high heat. Add green beans and butter, tossing to coat. Add lemon juice, garlic, cannellini beans and kidney beans. Continue to toss, cooking 3 to 4 minutes, or until green beans are tender. Remove from heat. Add spaghetti; toss to combine. Add creamy chutney; toss to combine.

Nutrition Facts

390 Calories

64g Carbohydrates

0g Saturated Fat

230mg Sodium

11g Fat

13g Protein

10mg Cholesterol

10g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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