Vegan Spaghetti with Garlic Spinach & White Beans
A quick and hearty vegan spaghetti dish with savory garlic spinach and protein-packed white beans.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
15g protein
70g carbs
10g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 2 tbsp olive oil
- 3 cloves garlic
- 2 cups frozen spinach
- 1 can canned white beans
- salt — to taste
- black pepper — to taste
- 1 tsp crushed red pepper flakes
Instructions
- 1
Bring a large pot of water to boil and cook spaghetti according to package instructions. Drain and set aside.
- 2
While the spaghetti is cooking, heat olive oil in a large pan over medium heat.
- 3
Mince the garlic cloves and add them to the pan, sautéing for about 1 minute until fragrant.
- 4
Add the frozen spinach to the pan and cook for 3-4 minutes until fully thawed and heated through.
- 5
Drain and rinse the white beans, then add them to the spinach mixture. Season with salt, black pepper, and crushed red pepper flakes.
- 6
Cook for another 2-3 minutes, stirring occasionally, until the beans are heated.
- 7
Combine the cooked spaghetti with the spinach and bean mixture, tossing until evenly coated.
- 8
Adjust seasoning to taste, and serve hot.
Cook it this week.
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