White Bean Spaghetti Aglio e Olio
- 22 min
- ≈ €1.49
- 2 servings
- Easy
white beans, red sweet pepper, and wholegrain pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Peel garlic and mince finely
Peel garlic and mince finely; Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces Rinse flat-leaf parsley, shake dry, and finely chop the leaves and tender stems.
Cook
Bring a large pot of tap water to the boil
Bring a large pot of tap water to the boil; Cook wholegrain pasta for 9–11 minutes until al dente Reserve some cooking water, then drain.
Heat olive oil and sauté garlic for 1–2 minutes
Heat olive oil and sauté garlic for 1–2 minutes, stirring without letting them darken.
Add red sweet pepper
Add red sweet pepper, white beans, and black pepper and cook for 4–5 minutes more, until the vegetables are tender.
Add wholegrain pasta to the garlic bean pan and toss
Add wholegrain pasta to the garlic bean pan and toss over medium heat for 1–2 minutes.
Finish
Add reserved pasta water a splash at a time until
Add reserved pasta water a splash at a time until the oil turns glossy and coats the pasta; fold in flat-leaf parsley and divide between the serving plates.
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