White bean and veggie pasta

AuthorLeigh RenwickCategoryDifficultyIntermediate

There's nothing like a fresh and hearty pasta dish. This white bean and veggie pasta is full of protein and fibre from ingredients like bean based pasta, white beans, and veggies. While this recipe is nutrient packed, it also features white wine and parmesan cheese - so you feel like you're eating at your favourite Italian restaurant even though you're in the comfort of your own home! Watch the video, or read the recipe written out below. Either way, we know you'll love this healthy and hearty dish.

Yields3 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients
 2 ½ cups Bean based pasta (regular pasta works too!)
 ¼ cup Olive oil
 25 Cherry tomatoes, halved
 2 Cloves garlic
 ¼ tsp Salt, plus more to taste
 ¼ cup White wine
 1 cup Canned white navy beans, drained and rinsed
 1 ½ cups Frozen spinach
 ¼ Lemon
 3 tbsp Parsley
 ¼ tsp Cracked pepper
 Chili flakes
 Parmesan or nutritional yeast

Instructions
1

In a medium size pot, boil your pasta water. Once the water is boiling, cook the pasta per the instructions on the package (approximately 8-10 mins).

2

In a larger pot, heat olive oil on medium heat for around 30 seconds. Add halved cherry tomatoes and cook for another minute, stirring occasionally. Add garlic and stir to prevent burning. Lastly, add white wine and allow mixture to simmer for around 1 minute.

3

Add the white beans and spinach to your tomato mixture and stir through.

4

Finally, add lemon, parsley, pepper and chili flakes and stir to incorporate.

5

Serve and garnish with parmesan cheese or nutritional yeast!

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Nutrition Facts

Serving Size 1 Portion

Servings 3


Amount Per Serving
Calories 524.6
% Daily Value *
Total Fat 16.8g26%
Sodium 225.8mg10%
Potassium 210mg6%
Total Carbohydrate 54.6g19%
Dietary Fiber 17.5g70%
Sugars 5.2g
Protein 25.5g51%

Vitamin A 194%
Calcium 19%
Iron 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

Ingredients
 2 ½ cups Bean based pasta (regular pasta works too!)
 ¼ cup Olive oil
 25 Cherry tomatoes, halved
 2 Cloves garlic
 ¼ tsp Salt, plus more to taste
 ¼ cup White wine
 1 cup Canned white navy beans, drained and rinsed
 1 ½ cups Frozen spinach
 ¼ Lemon
 3 tbsp Parsley
 ¼ tsp Cracked pepper
 Chili flakes
 Parmesan or nutritional yeast

Directions

Instructions
1

In a medium size pot, boil your pasta water. Once the water is boiling, cook the pasta per the instructions on the package (approximately 8-10 mins).

2

In a larger pot, heat olive oil on medium heat for around 30 seconds. Add halved cherry tomatoes and cook for another minute, stirring occasionally. Add garlic and stir to prevent burning. Lastly, add white wine and allow mixture to simmer for around 1 minute.

3

Add the white beans and spinach to your tomato mixture and stir through.

4

Finally, add lemon, parsley, pepper and chili flakes and stir to incorporate.

5

Serve and garnish with parmesan cheese or nutritional yeast!

White bean and veggie pasta