Creamy bean and lemon spaghetti recipe
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- Serves 4
- 10 mins to prepare and 10 mins to cook
- 433 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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)
Each serving contains
- Energy
- 1840kJ 433.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 86.1gProtein 19.4gFibre 11.4g
Method
- Bring a large pan of water to the boil and cook the spaghetti for 6 mins.
- 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
