Vegan Garden Herb White Bean Pasta Bake with Spinach
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz penne or rigatoni pasta
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and thinly sliced
- 3 garlic cloves, minced
- 1 jar (12 oz) roasted red bell peppers, drained
- 1 cup low-sodium chicken broth or vegetable broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
For the bake
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 oz baby spinach
- ¼ cup fresh basil leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the topping
- 1 cup part-skim mozzarella, shredded
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh. - 2 tbsp grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt, and cook the pasta until 2 minutes shy of al dente — it should still have noticeable resistance at the center. Reserve ½ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- 2
Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering. Add the sliced leeks and fennel and cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
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