Looking for a weeknight dinner that’s fast, filling, and packed with flavor? This 30-minute vegan pasta is your new go-to! By cooking the broccoli with the pasta and creating a simple pan sauce with pantry staples like cannellini beans and diced tomatoes, you get a wholesome, delicious meal on the table with minimal effort. It’s the perfect combination of convenience and nutrition.
Ingredients
• 8 ounces / 227 grams dried whole grain spaghetti
• 3 cups / 270 grams broccoli florets
• 1 14.5-ounce / 411-gram can no-salt-added diced tomatoes, drained
• 1 15-ounce / 425-gram can cannellini beans, rinsed and drained
• 2 tablespoons / 30 ml no-salt-added tomato paste
• 2 cloves garlic, minced
• 1⁄4 teaspoon / 1.5 grams salt
• 1⁄4 teaspoon / 0.5 grams ground black pepper
• 2 tablespoons / 8 grams snipped fresh Italian (flat-leaf) parsley
• 1⁄4 cup / 28 grams grated vegan Parmesan cheese
Instructions
1. Cook the spaghetti in a large pot of boiling water according to package directions, omitting any salt. Add the broccoli florets to the pot during the last 3 minutes of cooking. Drain the pasta and broccoli, but do not rinse. Return the mixture to the hot pot.
2. To the pot with the pasta and broccoli, add the drained diced tomatoes, rinsed cannellini beans, tomato paste, minced garlic, salt, and pepper. Stir gently to combine all .
3. Heat the mixture over medium heat for 2-3 minutes, or until everything is heated through. Stir in the fresh parsley, then serve immediately, sprinkled generously with vegan Parmesan cheese.
Nutritional Information
• Per 1-cup serving (makes 6 servings): 207 calories, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 460 mg sodium, 44 g carbohydrates, 5 g fiber, 11 g protein.
Pro Tips
• After cooking the pasta and broccoli, drain it but do not rinse. The starchy coating that remains on the pasta helps the sauce cling to every noodle.
• For a creamier sauce, reserve about 1/2 cup of the starchy pasta water before draining. Add it back to the pot a tablespoon at a time in step 2 until you reach your desired consistency.
• Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
• Brighten up the final dish with a squeeze of fresh lemon juice just before serving.
FAQ
Q: Is this vegan pasta a good source of protein
A: Yes, this recipe provides a solid plant-based protein boost. The cannellini beans are an excellent source of protein and fiber, and using whole grain spaghetti also contributes to the overall protein content, making it a satisfying and well-rounded meal.
Q: How can I make this pasta recipe gluten-free
A: To make this dish gluten-free, simply swap the whole grain spaghetti for your favorite brand of gluten-free pasta, such as one made from brown rice, quinoa, or chickpeas. Cook the gluten-free pasta according to its specific package directions, adding the broccoli in the last few minutes as instructed.
Q: Can I use different beans or vegetables in this recipe
A: Absolutely! This recipe is very flexible. You can easily substitute cannellini beans with chickpeas or other white beans like Great Northern. Feel free to add other quick-cooking vegetables like spinach, kale, or sliced bell peppers. Add leafy greens along with the garlic in step 2 to wilt.
Q: What’s the best way to store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over medium-low heat, adding a splash of water or vegetable broth to loosen the sauce if needed. You can also microwave it in short intervals until heated through.
