
White Bean Pasta Primavera
- 40 min
- β β¬2.32
- 2 servings
- Easy
white beans, broccoli, and courgette: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly.
Cook
Wash broccoli and cut into 2 cm florets
Wash broccoli and cut into 2 cm florets. Peel the stalk and finely dice it.
Clean courgette and cut into 5 mm slices
Clean courgette and cut into 5 mm slices. Wash red sweet pepper.
Remove the stem and seeds
Remove the stem and seeds, and cut into 1 cm pieces. Peel garlic and mince finely.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water.
Then drain
Then drain. Use the tap water listed in the ingredients for this; top up with tap water if needed.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add broccoli, red sweet pepper and fry for 6 minutes.
Stirring regularly
Stirring regularly, until softened and lightly browned. Add courgette to the same pan and fry for 4 minutes, stirring.
Until cooked through
Until cooked through; Lower the heat Add garlic and stir for just 30 seconds until fragrant; do not let it darken.
Add white beans
Add white beans, frozen peas to the same pan and fry for 4 minutes, stirring, until cooked through.
Wash and halve lemon
Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Season with iodised salt
Season with iodised salt, black pepper, lemon juice now and mix thoroughly before serving.
Finish
Divide the cooked base wholegrain pasta between the servings
Divide the cooked base wholegrain pasta between the servings. Arrange the already prepared white beans, broccoli, courgette, red sweet pepper, frozen peas alongside.












