A tasty pasta dish that i have adapted from the first ‘Dirty Vegan’ cook book from Matt Pritchard. The original recipe was one of my favourite before i went oil free, so i changed a few things to cut out the oil and reduce the salt. Another quick meal for a week day evening meal when you may be short on time.

Time: Approximately 35mins

Ingredients

1 Red onion, finely chopped
1 Celery stick, finely chopped
3 Cloves of garlic, crushed
180ml Vegan white wine
200ml Oil free vegetable stock See my recipe here: https://oilfreefoodie.com/2021/04/23/stock-cubes/
1 x 400g Tin of cannellini beans
5 (Or more) sprigs of thyme, leafs picked off
1 Bay leaf
200-250g Asparagus, chopped
Good handful of spinach, chopped
200g of Whole wheat Spaghetti (spelt also fine)
1 Lemon juiced
Fresh parsley
Black pepper
2 tbsp Low sodium tamari or soy sauce
2-3 tbsp water

Method:

1 – Add 2 tbsp of water and 1 tbsp tamari to a large saucepan or wok on a low-medium heat. Pop in the onion, celery and garlic and cook for 5mins, stirring often. Add 1 more tbsp of the water if it starts to dry out.

2 – Add the wine and turn the heat up to medium-high, simmer and stir until reduce by about half.

3 – Drain and rinse the beans and add to the pan along wit the bay leafs, thyme and veg stock. Simmer and stir for a about 8-10mins

4 – While the mixture is simmering, put another saucepan of water onto boil.

5 – Add the asparagus and spinach to the bean sauce and keep at a simmer and stir for another 4/5 mins.

6 – The water in the other saucepan should be boiling, pop in the spaghetti and cook to packet instructions until al dente.

7 – Add another tbsp of tamari/soy sauce, pepper and the lemon juice stir well then remove the bean mixture form the heat.

8 – Chop the parsley (i always leave include the stems, but you can pick the leaves off if you like)

9 – Drain the pasta and place into bowls. Spoon generous amounts of the the sauce over the pasta and mix together well. Sprinkle parsley over the top to serve.