How To Make: A Vegan Pasta Recipe with White Beans and Tuscan Flavors

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

Welcome to the kitchen; introduce the recipe for Tuscan white bean pasta.

Use 8 oz of fusili pasta instead of linguini as it's what's available.

Prepare a handful of sundried tomatoes, using Country Life brand.

Measure out 4 oz of fresh spinach.

Use a combination of thyme, rosemary, and basil for seasoning, approximately 1/2 teaspoon each.

Add 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of salt to the boiling water for the pasta.

Add a tiny bit of olive oil to the boiling water to prevent sticking before adding the pasta.

Add the fusili pasta to the boiling water and set a timer for 9 minutes for al dente.

While the pasta cooks, sauté diced onion and minced garlic in olive oil in a skillet for 3-4 minutes until soft and fragrant.

Add the sundried tomatoes to the skillet and sauté until fragrant, about 2 minutes.

Add the Great Northern beans and fresh spinach to the skillet, stirring to combine.

Add red pepper flakes and Italian seasonings to the skillet and mix well.

Reserve 1.5 to 2 cups of pasta water before draining the pasta.

Drain the pasta and add it to the skillet with the sautéed vegetables and beans.

Add reserved pasta water gradually to create a sauce, stirring to combine.

Finish cooking the pasta in the skillet, allowing the sauce to thicken and coat the pasta.

Plate the pasta and serve, optionally topping with vegan parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens