White Bean Spaghetti Aglio e Olio

Name: White Bean Spaghetti Aglio e Olio
Total time: 22 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 240 g white beans; 140 g red sweet pepper; 200 g wholegrain pasta; 24 ml olive oil; 14 g garlic; 3 g black pepper; 1,500 ml tap water; 12 g flat-leaf parsley

22 min
≈ €1.49
2 servings
Easy

Main ingredients: white beans, red sweet pepper, wholegrain pasta, and garlic. Allow about 22 minutes for 2 servings.

Calories658.4 kcal

Protein26.7 g

Fat15.9 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. 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

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

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

Add wholegrain pasta to the garlic bean pan and toss over medium heat for 1–2 minutes.

Finish

Add reserved pasta water

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.