In the meantime, chop the onion and add it to a second pot together with the olive oil. Fry the onion for about 5 minutes, stir occasionally.
Thinly slice the garlic cloves. Drain and rinse the cannellini beans. Add the sliced garlic, cannellini beans and dried oregano to the onion and fry for 2-3 minutes. Add a splash of water if needed.
At this point, the pasta water should be boiling. Salt the pasta water so it tastes like the sea, I usually use 2-3 large pinches. Then add the pasta and cook it until al dente.(I usually set a timer to 2 minutes less than the recommended cook time and then taste the pasta for done-ness. It's often perfectly cooked at that point but if not, I'll let it cook for another minute or two.)
Add the frozen spinach to the beans and cook for 5 minutes. Stir occasionally.
Now, stir the soy milk and nutritional yeast into the sauce. Season with salt and pepper to taste.
Once the pasta is done, drain the water and add it to the sauce. Mix everything together and serve with a drizzle of olive oil.
Keyword cannellini beans, pasta, spinach, vegan
Nutrition Facts
Spinach and Cannellini Bean Pasta
Amount Per Serving
Calories 635.9Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 3g
Cholesterol 0mg0%
Sodium 316.3mg14%
Potassium 655.5mg19%
Carbohydrates 118.6g40%
Fiber 12.5g52%
Sugar 6.2g7%
Protein 27.5g55%
Vitamin A 7534.4IU151%
Vitamin C 9.6mg12%
Calcium 259.8mg26%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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