Adding beans to pasta makes for an extra-satiating meal, so this recipe from the Fast Easy Cheap Vegan cookbook is the perfect dish for meal-prepping, as it stretches for days worth of meals.
What you need:
1 (14-ounce) package spaghetti
1 tablespoon oil from jar of sun-dried tomatoes
1 yellow onion, chopped
4 cloves garlic, minced or pressed
¼ cup flour
2½ cups unsweetened vegan milk
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups white beans, drained and rinsed
½ cup chopped sun-dried tomatoes
3 cups baby spinach
2 tablespoons to ½ cup reserved pasta water
What you do:
- Bring a large pot of water to a boil and cook pasta according to package directions. Before draining pasta, reserve ½ cup pasta water and set aside.
- In a large skillet over medium-high heat, warm oil. Add onions and garlic and sauté for about 5 minutes, until they begin to brown.
- Stir in flour and cook for 1 minute. Add milk, Italian seasoning, salt, and pepper and whisk well. Cook until thickened, about 5 more minutes, then stir in white beans, sun-dried tomatoes, and spinach. Cook until heated through and spinach has wilted, 2 to 5 minutes more.
- Add hot pasta and a bit of reserved pasta water until desired consistency is reached. Serve hot.