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Creamy bean and lemon spaghetti recipe

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


  • 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

  • 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


  1. Bring a large pan of water to the boil and cook the spaghetti for 6 mins.
  2. 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.
  3. 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.
  4. 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.

See more Pasta recipes

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