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Creamy bean and lemon spaghetti recipe

29 ratings

This clever spaghetti recipe uses tinned beans to make a super-quick, creamy dairy-free sauce to coat the pasta. Flavoured with lemon and garlic, this easy vegan pasta recipe is also packed with summer veg – vibrant green beans and spinach – for a filling midweek meal. See method

Serves 4
10 mins to prepare and 10 mins to cook
433 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

400g spaghetti
400g tin cannellini beans, drained and rinsed
1 garlic clove, roughly chopped
1 vegetable stock cube, made up to 150ml
1 lemon, zested and juiced
250g green beans, cut into 3cm lengths
200g fresh spinach
small handful basil leaves, to serve (optional)

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
1840kj
433kcal 22%
Fat
3g 5%
Saturates
1g 4%
Sugars
7g 7%
Salt
1.1g 19%

of the reference intake
Carbohydrate 86.1g Protein 19.4g Fibre 11.4g

Method

Bring a large pan of water to the boil and cook the spaghetti for 6 mins.

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Meanwhile, put the cannellini beans, garlic, stock and half the lemon zest and juice into a food processor (or use a stick blender) and blitz together until smooth. Taste and add more lemon juice for a stronger flavour if needed.
After 6 mins, add the green beans to the spaghetti and cook for another 3 mins until both pasta and beans are just cooked. Drain, reserving a few tbsp of the cooking water, and return both to the pan.
Stir the spinach through the hot spaghetti with 1-2 tbsp of the reserved cooking water and allow to wilt for 1 min before mixing in the lemony bean sauce. Serve the spaghetti topped with the remaining lemon zest and a few basil leaves, if you like.