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30-Minute Vegan Pasta with Broccoli and Cannellini Beans – vegetarian recipe
Stav Kogan

30-Minute Vegan Pasta with Broccoli and Cannellini Beans

Looking for a weeknight dinner that's fast, filling, and packed with flavor? This 30-minute vegan pasta is your new go-to! A wholesome, delicious meal on the table with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 207
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (227 grams / 8 oz) dried whole grain spaghetti
  • 3 cups (720 ml) (270 grams / 9.5 oz) 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 / 1 fl oz) no-salt-added tomato paste
  • 2 cloves garlic, minced
  • 1⁄4 teaspoon (20 ml) / 1.5 grams (0.05 oz) salt
  • 1⁄4 teaspoon (20 ml) / 0.5 grams (0.02 oz) ground black pepper
  • 2 tablespoons (30 ml) (8 grams / 0.28 oz) snipped fresh Italian (flat-leaf) parsley
  • 1⁄4 cup (960 ml) / 28 grams (0.99 oz) grated vegan Parmesan cheese
  • For a creamier sauce, reserve about 1/2 cup (480 ml) 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.
  • Brighten up the final dish with a squeeze of fresh lemon juice just before serving.

Method
 

  1. Cook the spaghetti in a large pot of boiling water according to package directions, omitting any salt.
  2. Add the broccoli florets to the pot during the last 3 minutes of cooking.
  3. Drain the pasta and broccoli, but do not rinse. Return the mixture to the hot pot.
  4. To the pot with the pasta and broccoli, add the drained diced tomatoes, rinsed cannellini beans, tomato paste, minced garlic, salt, and pepper.
  5. Stir gently to combine all .
  6. Heat the mixture over medium heat for 2-3 minutes, or until everything is heated through.
  7. Stir in the fresh parsley, then serve immediately, sprinkled generously with vegan Parmesan cheese.
  8. 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.
  9. Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.

Nutrition

Calories: 207kcalCarbohydrates: 44gProtein: 11gFat: 1g

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