Cannellini Spinach Spaghetti - EASY Vegan Pasta Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Get water boiling in a pot.

Add 150 grams (about 5.3 oz) of spaghetti to the boiling water and cook according to the manufacturer's suggestion.

Microwave 10 oz of frozen spinach for 2 to 3 minutes until thawed.

Once the pasta is cooked, transfer it to a bowl and reserve the cooking liquid.

Slice a whole onion into pieces.

Mince 4 cloves of garlic after smashing them lightly.

Strain the cannellini beans from the can and set aside.

Heat a cooktop to medium heat and add 1 tablespoon of vegan butter, allowing it to melt.

Add the sliced onions to the melted butter and cook until translucent, avoiding browning.

Add the minced garlic to the onions and cook briefly until fragrant.

Add the thawed spinach to the skillet and break it up, cooking for a few minutes.

Add the strained cannellini beans to the skillet.

Sprinkle in 3 tablespoons of nutritional yeast, 1/2 teaspoon of red pepper flakes, and 1 teaspoon of dried basil.

Pour in about half a cup of the reserved pasta cooking liquid to create a brothy sauce.

Add black pepper to taste, adjusting to preference.

Add the cooked spaghetti to the skillet and toss to coat with the sauce, adding more pasta water as needed for creaminess.

Continue cooking for a couple more minutes until most of the liquid is absorbed and the dish is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens