Spaghetti with White Bean Sauce
Vegan and delicious!
I know a sauce made from cannellini beans might sound strange on spaghetti, but until you try it, you won’t know what you’ve been missing. I made a white bean ragout for stuffed zucchini, and since tasting it, it’s become my new favorite. I’ve even used it in a sandwich. I realized this ragout is also perfect for pasta. It’s completely dairy-free and meat-free. Thanks to the beans, it’s high in protein, and the best part is, it can be ready in just 15 minutes. Give it a try if you can fit a bigger portion of carbs into your diet, because one serving contains around 70 grams of carbohydrates. It won’t really fit into a 160-gram-carb plan, but you can easily halve the portion or reduce the pasta amount. I counted 80 g of dry pasta per serving, but 60 g might be enough too.
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Vegetarian Lunch Ideas
If you follow a meat-free or vegetarian diet, you probably know the struggle: it’s hard to find fresh, exciting recipes. You’re tired of the same old fried mushrooms, restaurant options feel boring, and you’re running out of ideas for what to cook at home.
This recipe book brings new inspiration to your kitchen with vegetarian meals for every occasion.
White Bean Guide
Like other legumes, white beans are rich in fiber and protein, making them a versatile and satisfying ingredient in a balanced diet. It’s best to buy dry beans and cook them yourself. However, if you don’t have enough time, canned beans can also work. There are plenty of brands to choose from. I like Bonduelle’s cannellini beans in a can because they come without liquid, so there’s nothing to drain. I’ve also used the Freshona Cannellini beans from Lidl a lot. With those, you need to drain the liquid before use.
Spaghetti with white bean sauce
Ingredients
For the pasta:
- 320 g durum wheat spaghetti (I counted 80 g of dry pasta per serving.)
- water
- salt
For the white bean ragout:
- 1 can of Bonduelle Vapeur cannellini beans (other brands are also fine)
- 1 large red onion
- 200 ml oat cream (oat milk) I used the Vemondo brand from Lidl, but Alpro rice cream also works well.
- 1 tablespoon olive oil
- 1 tablespoon Oat flour (10 g)
- 100 ml water
- ½ bunch fresh parsley
- salt
- ground black pepper
Instructions
- Cook the pasta in salted water until al dente. Set aside.
- Drain the canned white beans if there is any liquid. You won't need the liquid.Finely chop the parsley.
- In a deep frying pan, drizzle some olive oil and sauté the onion. Sprinkle in a tablespoon of flour and toast it briefly. Pour in 100 ml of water while stirring to thicken the mixture. Add the oat cream and mix well. Season with salt and pepper to taste.
- Add the drained white beans and finely chopped parsley. Bring to a gentle boil, then mix the resulting ragout with the cooked pasta.
Calories and macros
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