Vegan Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes
By America's Test KitchenPublished on February 24, 2020
Time
1 hour
Yield
Serves 4 to 6
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving8 garlic cloves, peeled (5 sliced thin, 3 minced)Salt and pepper 1 onion, chopped fine½ teaspoon red pepper flakes 1¼ pounds curly-leaf spinach, stemmed and cut into 1-inch pieces2 tablespoons white miso 2 tablespoons nutritional yeast ¾ cup vegetable broth 1 (14.5-ounce) can diced tomatoes, drained1 (15-ounce) can cannellini beans, rinsed¾ cup pitted Kalamata olives, chopped coarse1 pound whole-wheat spaghetti
Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve with a vegan Parmesan substitute.
Instructions
- Cook 3 tablespoons oil and sliced garlic in 12-inch skillet over medium heat, stirring often, until garlic turns golden but not brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; season lightly with salt.
- Add onion to oil left in pan and cook over medium heat until softened and just beginning to brown, 5 to 7 minutes. Stir in minced garlic and pepper flakes and cook until fragrant, about 30 seconds. Add half of spinach and cook, tossing occasionally, until starting to wilt, about 2 minutes. Whisk miso and nutritional yeast into broth to combine, then add to pan with remaining spinach, tomatoes, and ¾ teaspoon salt. Bring to simmer, then cover and cook, tossing occasionally, until spinach is completely wilted, about 10 minutes (mixture will be somewhat loose and watery at this point). Stir in beans and olives, then remove pan from heat and cover to keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in spinach mixture and cook over medium heat, tossing to combine, until pasta is tender and most of liquid is absorbed, about 2 minutes.
- Off heat, stir in remaining 1 tablespoon oil. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve, garnishing individual portions with garlic chips and drizzling with oil.
Time
1 hourYield
Serves 4 to 6Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
8 garlic cloves, peeled (5 sliced thin, 3 minced)
Salt and pepper
1 onion, chopped fine
½ teaspoon red pepper flakes
1¼ pounds curly-leaf spinach, stemmed and cut into 1-inch pieces
2 tablespoons white miso
2 tablespoons nutritional yeast
¾ cup vegetable broth
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can cannellini beans, rinsed
¾ cup pitted Kalamata olives, chopped coarse
1 pound whole-wheat spaghetti
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
8 garlic cloves, peeled (5 sliced thin, 3 minced)
Salt and pepper
1 onion, chopped fine
½ teaspoon red pepper flakes
1¼ pounds curly-leaf spinach, stemmed and cut into 1-inch pieces
2 tablespoons white miso
2 tablespoons nutritional yeast
¾ cup vegetable broth
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can cannellini beans, rinsed
¾ cup pitted Kalamata olives, chopped coarse
1 pound whole-wheat spaghetti
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
8 garlic cloves, peeled (5 sliced thin, 3 minced)
Salt and pepper
1 onion, chopped fine
½ teaspoon red pepper flakes
1¼ pounds curly-leaf spinach, stemmed and cut into 1-inch pieces
2 tablespoons white miso
2 tablespoons nutritional yeast
¾ cup vegetable broth
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can cannellini beans, rinsed
¾ cup pitted Kalamata olives, chopped coarse
1 pound whole-wheat spaghetti
Why This Recipe Works
We wanted the pasta to have a strong savory presence without using cheese, so we employed a one-two punch of umami with white miso and cheesy-tasting nutritional yeast. To ensure everything would fit in one pan, we wilted half of the spinach before adding the rest with the tomatoes and vegetable broth. Then we braised the spinach in the broth and followed by adding the beans and some kalamata olives for a briny pop of flavor. This mixture had to simmer with the pasta for just a couple minutes to create a harmonious dish. The skillet will be very full once you add all the spinach in step 2, but will become more manageable as it wilts.
Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve with a vegan Parmesan substitute.
Instructions
- Cook 3 tablespoons oil and sliced garlic in 12-inch skillet over medium heat, stirring often, until garlic turns golden but not brown, about 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; season lightly with salt.
- Add onion to oil left in pan and cook over medium heat until softened and just beginning to brown, 5 to 7 minutes. Stir in minced garlic and pepper flakes and cook until fragrant, about 30 seconds. Add half of spinach and cook, tossing occasionally, until starting to wilt, about 2 minutes. Whisk miso and nutritional yeast into broth to combine, then add to pan with remaining spinach, tomatoes, and ¾ teaspoon salt. Bring to simmer, then cover and cook, tossing occasionally, until spinach is completely wilted, about 10 minutes (mixture will be somewhat loose and watery at this point). Stir in beans and olives, then remove pan from heat and cover to keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly tender. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in spinach mixture and cook over medium heat, tossing to combine, until pasta is tender and most of liquid is absorbed, about 2 minutes.
- Off heat, stir in remaining 1 tablespoon oil. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve, garnishing individual portions with garlic chips and drizzling with oil.
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