This dish is green, clean, and fresh, lifted by the fresh herbs and lemon. The cannellini beans make it more substantial while also bringing a comforting creaminess and a generous amount of protein per serving. To turn this into an autumn dish, use some grated squash and wild mushrooms instead of the asparagus and broad beans and a garnish of thyme and hazelnuts rather than basil and pine nuts.
Summer Veg and White Bean Pasta [Vegan]
Serves
2
Cooking Time
30
Ingredients
For the Pasta:
- 1 tablespoon extra virgin olive oil (optional)
- 1 zucchini, cut into 1cm (1/2 inch) dice
- 1 garlic clove, finely chopped
- 125ml (1/2 cup) white wine
- 1 400g (14oz) can cannellini beans, drained and rinsed
- 200ml (3/4 cup) light vegetable stock
- 150g (1 generous cup) asparagus, trimmed and sliced into bite-sized pieces
- 100g (2/3 cup) podded fresh or frozen broad beans or edamame beans
- 80g (3/4 cup) frozen peas
- 2 spring onions, thinly sliced
- Zest and juice of 1/2 lemon
- 200g (2 cups) small wholemeal pasta shells
- Sea salt and freshly ground black pepper
For the Garnish:
- 20g (1 cup) fresh basil
- 6 fresh mint leaves
- 30g (1/4 cup) toasted pine nuts
- 1 tablespoon capers
Preparation
- Put a pan of water on to boil for the pasta.
- Warm the oil (if using) or a few tablespoons water in a large saucepan. Add the zucchini and cook gently over medium-low heat for 10 minutes until starting to soften.
- Meanwhile, roughly chop the garnish ingredients together with half the lemon zest from the main list. Set aside until needed.
- Add the garlic to the zucchini pan and cook for 2 more minutes before adding the wine. Let it bubble and reduce by half.
- Put the pasta on to cook in boiling water. At the same time, add the cannellini beans and stock to the zucchini pan. Bring to a gentle simmer, then cover and cook for 8 minutes until the beans start to collapse.
- Add the asparagus, broad beans, peas, and spring onions to the zucchini mixture. Cook for 5 minutes until everything is tender. Taste and tweak the seasoning with salt, pepper, and a dash or 2 of lemon juice, if needed. If it seems too thick, add a dash of the pasta cooking water too.
- Drain the pasta, tip it into the veg pan and stir together.
- Divide it between 2 bowls and garnish with the chopped herb mixture.
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Pasta
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