Spaghetti with roasted tomatoes, beans, and spinach is my 30-minute trip to the Mediterranean — jammy blistered cherry tomatoes, creamy cannellini, and baby spinach tangled in multigrain spaghetti with garlic and chili. A squeeze of lemon and torn basil at the end make it taste like June. The whole thing is one pot plus a sheet pan.
A Taste of the Mediterranean in 30 Minutes
Looking for a weeknight dinner that’s incredibly fast, packed with flavor, and brimming with wholesome ingredients? You’ve found it. This recipe is a beautiful dance of simple components that create something truly special. We’re talking sweet, jammy cherry tomatoes roasted to perfection, creamy cannellini beans, and handfuls of fresh spinach and basil, all tossed with hearty multigrain spaghetti. A final squeeze of lemon juice brightens everything up, while toasted pine nuts add a delightful crunch. It’s a light yet satisfying meal that feels both rustic and elegant, and it comes together in the time it takes to boil your pasta!
Ingredients
• PREP: 20 minutesBAKE: 10 minutesOVEN: 400°F (200°C) / 200°CMAKES: 4 servings
• 6 ounces / 170g (6 oz) dried multigrain spaghetti
• 2 cups / 300g (10.6 oz) cherry tomatoes, halved
• 1/4 cup / 60ml extra virgin olive oil, divided
• 1/4 teaspoon (20 ml / 0.7 fl oz) kosher salt
• 1/8 teaspoon (40 ml / 1.4 fl oz) freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 to 1/2 teaspoon (10 ml / 0.3 fl oz) crushed red pepper flakes
• 1 15-ounce / 425g (15 oz) can cannellini beans, rinsed and drained
• 6 cups / 180g (6.3 oz) fresh baby spinach
• 1 cup / 25g (0.88 oz) fresh basil, snipped or torn
• 1 teaspoon / 5ml (0.2 fl oz) fresh lemon juice
• 1/4 cup / 35g (1.23 oz) pine nuts, toasted
• 1/4 cup / 25g (0.88 oz) shredded vegan Parmesan-style cheese
Instructions
1. Preheat your oven to 400°F (200°C). Bring a large pot of lightly salted water to a boil and cook the spaghetti according to package directions until al dente. Once cooked, drain the pasta, return it to the hot pot, and cover to keep warm.2. While the pasta cooks, place the halved cherry tomatoes on a large baking sheet. Drizzle with 2 tablespoons (30 ml / 1 fl oz) of the olive oil, sprinkle with kosher salt and pepper, and toss gently to coat. Roast for about 10 minutes, or until the tomatoes are tender and just beginning to burst.3. In a medium skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and cook for 30 seconds until fragrant, being careful not to burn the garlic. Stir in the rinsed and drained cannellini beans and heat through for 1-2 minutes.4. In a large serving bowl, combine the hot roasted tomatoes, fresh spinach, snipped basil, and lemon juice. Add the warm bean mixture and the cooked pasta. Toss everything together thoroughly; the heat from the pasta and tomatoes will gently wilt the spinach.5. Divide the pasta among four bowls. Top each serving with a generous sprinkle of toasted pine nuts and shredded vegan Parmesan. Serve immediately and enjoy!
Nutritional Information
• PER SERVING (approximate)
• Calories: 435
• Total Fat: 21 g
• Saturated Fat: 4 g
• Sodium: 430 mg
• Carbohydrates: 51 g
• Fiber: 10 g
• Protein: 20 g
Pro Tips
• For a creamier sauce, reserve about 1/2 cup (480 ml) of the starchy pasta water before draining. Add a few tablespoons to the final dish as you toss everything together to help the flavors meld.
• Make it gluten-free by simply swapping the multigrain spaghetti for your favorite gluten-free pasta variety.
• Toast pine nuts in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan frequently, until they are golden brown and fragrant. Watch them closely as they can burn quickly!
• Don’t be shy with the fresh herbs! If you have fresh oregano or parsley on hand, feel free to add them along with the basil for another layer of flavor.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: This dish already provides 20g (0.71 oz) of plant-based protein per serving from the cannellini beans and multigrain pasta. For an extra boost, you could add a cup of cooked chickpeas along with the beans or top the finished dish with crumbled, seasoned tofu.
Q: Can I substitute the cannellini beans or spinach
A: Absolutely! This recipe is very flexible. You can easily swap cannellini beans for other white beans like Great Northern beans or even chickpeas. If you don’t have fresh spinach, try using chopped kale (add it to the skillet with the beans to soften it) or arugula (stir it in at the very end for a peppery bite).
Q: Is this Mediterranean pasta recipe vegan
A: Yes, this recipe is 100% vegan as written, using vegan Parmesan-style cheese and no other animal products. To make it nut-free, simply omit the toasted pine nuts or substitute them with toasted sunflower seeds or pumpkin seeds for a similar crunch.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium-low heat with a splash of water or olive oil to prevent it from drying out. You can also microwave it in short intervals. Note that the spinach will be softer upon reheating.
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A Taste of the Mediterranean in 30 Minutes: Spaghetti with Roasted Tomatoes, Beans & Spinach
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Bring a large pot of lightly salted water to a boil and cook the spaghetti according to package directions until al dente.
- Once cooked, drain the pasta, return it to the hot pot, and cover to keep warm. 2.
- While the pasta cooks, place the halved cherry tomatoes on a large baking sheet.
- Drizzle with 2 tablespoons (30 ml / 1 fl oz) of the olive oil, sprinkle with kosher salt and pepper, and toss gently to coat.
- Roast for about 10 minutes, or until the tomatoes are tender and just beginning to burst. 3.
- In a medium skillet, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat.
- Add the minced garlic and crushed red pepper flakes, and cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in the rinsed and drained cannellini beans and heat through for 1-2 minutes. 4.
- In a large serving bowl, combine the hot roasted tomatoes, fresh spinach, snipped basil, and lemon juice.
- Add the warm bean mixture and the cooked pasta.
- Toss everything together thoroughly; the heat from the pasta and tomatoes will gently wilt the spinach. 5.
- Divide the pasta among four bowls.
- Top each serving with a generous sprinkle of toasted pine nuts and shredded vegan Parmesan.
- Serve immediately and enjoy!
- Don't be shy with the fresh herbs! If you have fresh oregano or parsley on hand, feel free to add them along with the basil for another layer of flavor.
