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Garlic cannellini bean spaghetti with courgette

Garlic cannellini bean spaghetti with courgette

https://www.coop.co.uk/recipes/garlic-cannellini-bean-spaghetti-with-courgette

Whizzing up the beans with vegetable stock makes a great vegan alternative to a white sauce in this easy pasta dish.

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    30%
    2545kj 604kcal
  • Fat
    Med 21%
    15g
  • Saturates
    Low 10%
    2g
  • Sugar
    Low 8%
    7g
  • Salt
    Low 11%
    0.64g

% of adult’s reference intake | Carbohydrates per serving : 90g

Ingredients

  • 1 garlic bulb
  • 400g Co-op spaghetti
  • 3 courgettes, peeled into ribbons
  • 2 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 1 tsp Co-op plain flour
  • 400g can Co-op cannellini beans, drained and rinsed
  • 500ml vegetable stock, made with 1 stock cube
  • Zest and juice of 1 lemon
  • 200g frozen Co-op British garden peas
  • 4 tbsp chopped parsley leaves 2 tbsp pine nuts, toasted, to serve

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Put the garlic bulb on a baking tray and roast in the oven for 20-25 mins, or until the cloves are soft and tender. Remove and set aside to cool slightly.
  2. Meanwhile, cook the spaghetti according to the pack instructions, saving a little water when you drain it. While it’s cooking, toss the courgette with half the oil and season. Fry over a high heat in a frying pan for 1-2 mins, until golden, then set aside. Heat the remaining oil and fry the onion for 2 mins. Stir in the flour, cook for 1 min, then take off the heat.
  3. Make a sauce: put the cannellini beans and stock in a saucepan, simmer for 2 mins, then whizz until smooth, using a hand blender. Squeeze in the roasted garlic, add the onion, season and stir. Simmer for 3-4 mins to thicken slightly, then add the lemon juice, peas and half the parsley. Cook for 2-3 mins until the peas are tender.
  4. Toss the spaghetti with the sauce, adding a little reserved pasta water to loosen if needed. Stir in the courgette then serve, sprinkled with the lemon zest, pine nuts and remaining parsley.

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