Vegan Roasted Cannellini Beans with spaghetti is a satisfying dish. It pairs soft spaghetti with crunchy baked cannellini beans for a pleasant texture and a lot of plant-based protein. We season these beans with smoked paprika and bake these beans till they get golden, which provides the savory as well as smoky flavor that complements the fresh, vivid flavors of cherry tomatoes and basil. The combination of lemon juice and zest enhances the taste of these Vegan Roasted Cannellini Beans with spaghetti. Nutritional yeast gives a mild cheese flavor without using dairy.
STATS:
- Caloric count: 420 kcal
- Time of preparation: Ten minutes.
- Time for cooking: 25 mints.
- Overall time: Thirty-five minutes
- Portion size: 1 plate
- Cuisine: Italian-inspired
- Course: Dinner
- Diet: Vegan
- Portions: 4
EQUIPMENT:
- Large pot
- Strainer
- Baking sheet
- Parchment paper
- Mixing bowl
- Sauté pan
- Tongs
INGREDIENTS:
- Twelve oz. spaghetti
- 1 can cannellini beans
- 2 tbsp. olive oil
- 2 pieces garlic
- 1 tsp. smoked paprika
- Salt
- ½ tsp. red pepper flakes
- Black pepper
- 1 cup cherry tomatoes
- ½ cup fresh basil leaves
- 2 tbsp. nutritional yeast
- One lemon zest
- ½ lemon juice
INGREDIENT VARIATIONS:
- Replace cannellini beans with chickpeas or butter beans.
- Change spaghetti for penne or linguine.
- For a richer flavor, replace the cherry tomatoes with sun-dried tomatoes.
- For an extra serving of greens, mix in baby spinach.
- Replace nutritional yeast with vegan Parmesan.
INSTRUCTIONS:
- Turn the oven on to 400°F.
- Put parchment paper on a baking pan.
- Add olive oil, red pepper flakes, salt, paprika, and black pepper in the cannellini beans.
- After spreading bean on tray, roast for twenty minutes, or till they get crispy.
- Boil the spaghetti according to the instruction.
- After draining, set aside ½ cup of its water.
- Pour olive oil in pan & prepare the cherry tomatoes & crushed garlic until they are tender.
- Stir in the roasted beans, lemon juice, cooked spaghetti, & lemon zest.
- Saute well. If necessary, add the pasta water you set aside.
- Add fresh basil and nutritional yeast at the end. Warm up and serve.
SERVING SUGGESTIONS:
SALAD:
- Green salad
- Arugula salad
- Spinach
- Walnut salad
SIDE DISH:
- Vegan garlic bread
- Roasted vegetables
- Sautéed mushrooms
DRINKS:
- Sparkling water with lemon
- Iced tea
- Red wine
OCCASIONS:
- Weeknight dinners
- Lunch
- Family gathering
TIPS:
- Roast these beans till they get crispy to create the nice texture of this dish.
- Fresh basil leaves is use to brighten flavor.
- Include tofu or tempeh cubes to add extra protein.
- Use fresh basil for a bright flavor.
- Pour pasta water to create smooth coating.
STORAGE INFORMATION:
FRIDGE:
- Add the leftover dish in the covered box and tock for three days.
FREEZER:
- Freeze only roasted beans in the box for two months if required. Avoid freezing the whole dish as its texture will get ruin.
FAQs:
How to make this dish gluten-free?
- Use gluten-free pasta to make these roasted beans gluten-free.
Is there any alternative of nutritional yeast?
- Vegan-friendly Parmesan cheese is the alternative of nutritional yeast or you can exclude the nutritional yeast if you want.
Can I add extra vegetables?
- We can include spinach, bell pepper, or zucchini in this dish for the extra taste and nutrient.
NUTRITIONAL INFORMATION:
Serving size: 1 plate
Net carbs: 58 g
Total carbs: 68 g
Fiber: 10 g
Protein: 16 g
Iron: 4 mg
Fat: 9 g
Sodium: 350 mg
Calcium: 80 mg
Vitamin A: 400 IU
Caloric count: 420 kcal
Potassium: 650 mg
