-
-
Add this recipe to your binder
This recipe is in your binder
-
Creamy bean and lemon spaghetti recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
35 ratings
This clever spaghetti recipe uses tinned beans to make a super-quick, creamy dairy-free sauce to coat the pasta. Flavoured with lemon and garlic, this easy vegan pasta recipe is also packed with summer veg – vibrant green beans and spinach – for a filling midweek meal. See method
Ingredients
- 400g spaghetti
- 400g tin cannellini beans, drained and rinsed
- 1 garlic clove, roughly chopped
- 1 vegetable stock cube, made up to 150ml
- 1 lemon, zested and juiced
- 250g green beans, cut into 3cm lengths
- 200g fresh spinach
- small handful basil leaves, to serve (optional)
If you haven't got spaghetti, try using linguine instead
Each serving contains
-
Energy
1840kj
433kcal
22%
-
Fat
3g
5%
-
Saturates
1g
4%
-
Sugars
7g
7%
-
Salt
1.1g
19%
of the reference intake
Carbohydrate 86.1g
Protein 19.4g
Fibre 11.4g
Method
- Bring a large pan of water to the boil and cook the spaghetti for 6 mins.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- Meanwhile, put the cannellini beans, garlic, stock and half the lemon zest and juice into a food processor (or use a stick blender) and blitz together until smooth. Taste and add more lemon juice for a stronger flavour if needed.
- After 6 mins, add the green beans to the spaghetti and cook for another 3 mins until both pasta and beans are just cooked. Drain, reserving a few tbsp of the cooking water, and return both to the pan.
- Stir the spinach through the hot spaghetti with 1-2 tbsp of the reserved cooking water and allow to wilt for 1 min before mixing in the lemony bean sauce. Serve the spaghetti topped with the remaining lemon zest and a few basil leaves, if you like.
See more Pasta recipes