White Bean Puttanesca Spaghetti

35 min
≈ €2.43
2 servings
Easy

white beans, tomatoes, and wholegrain pasta: a straightforward vegan combination for an everyday dinner.

Calories690.2 kcal

Protein30.7 g

Fat14.1 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten

Equipment

stove

Prepare

1

Drain white beans in a sieve

Drain white beans in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.

Cook

2

Peel garlic and mince finely

Peel garlic and mince finely. Rinse flat-leaf parsley, shake dry and finely chop the leaves and tender stems.

3

Cut the dry nori sheets into fine strips with scissors

Cut the dry nori sheets into fine strips with scissors; do not wash.

4

Cook wholegrain pasta

Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water.

5

Then drain

Then drain. Use the tap water listed in the ingredients for this; top up with tap water if needed.

6

Heat rapeseed oil in a pan over medium heat

Heat rapeseed oil in a pan over medium heat. Add tomatoes and fry for 4 minutes, stirring regularly, until softened and lightly browned.

7

Lower the heat

Lower the heat; Add garlic and stir for just 30 seconds until fragrant; do not let it darken Add tomato passata, white beans.

8

Nori sheets to the same pan and stir well

Nori sheets to the same pan and stir well. Bring to the boil, then cover and simmer gently for 10 minutes until the firm ingredients are tender.

9

Stirring occasionally

Stirring occasionally. Season with iodised salt, black pepper, flat-leaf parsley now and mix thoroughly before serving.

Finish

10

Divide the cooked base wholegrain pasta between the servings

Divide the cooked base wholegrain pasta between the servings. Arrange the already prepared white beans, tomatoes alongside.

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