Adding beans to pasta makes for a more filling supper, making this recipe from the Fast Easy Cheap Vegan cookbook the ideal dish for meal planning, since it can be divided into many servings.
1 (14-ounce) package spaghetti
1 tablespoon oil from jar of sun-dried tomatoes
1 yellow onion, chopped
4 cloves garlic, minced or pressed
¼ cup flour
2½ cups unsweetened vegan milk
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups white beans, drained and rinsed
½ cup chopped sun-dried tomatoes
3 cups baby spinach
2 tablespoons to ½ cup reserved pasta water
How to prepare:
Bring a large pot of water to a boil, then cook the pasta according to the package’s instructions. Before draining pasta, put aside 1/2 cup of the pasta water.
Warm oil in a large skillet over medium-high heat. Add onions and garlic and cook for approximately five minutes, or until they begin to brown.
Add flour and cook for one minute. Whisk together the milk, Italian seasoning, salt, and pepper. Add white beans, sun-dried tomatoes, and spinach to the sauce after it has thickened for an additional 5 minutes. 2 to 5 minutes longer, or until spinach has wilted and is well cooked.
Add heated pasta and a little amount of pasta water until the desired consistency is achieved. Serve warm.