Vegan Spaghetti with Roasted Cannellini Beans, Cherry Tomatoes, Olives, and Capers
Ingredients:
For the Roasted Cannellini Beans & Cherry Tomatoes:
1 can (15 oz) cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/4 cup Kalamata olives, pitted and halved
2 tablespoons capers, drained
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
For the Pasta:
8 oz spaghetti (or any vegan pasta of choice)
Salt, for the pasta water
For the Vegan Parmesan:
1/2 cup raw cashews
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh Herbs for Garnish:
Fresh basil, parsley, or thyme, chopped
Instructions:
Roast the Cannellini Beans and Cherry Tomatoes:
Preheat your oven to 400°F (200°C).
On a large baking sheet, combine the cannellini beans, cherry tomatoes, garlic, olives, and capers. Drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper.
Toss well to coat all ingredients evenly.
Roast for 20-25 minutes, until the cherry tomatoes are blistered and caramelized, and the beans are slightly crispy.
Cook the Spaghetti:
While the vegetables are roasting, bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Prepare the Vegan Parmesan:
In a food processor or blender, combine cashews, nutritional yeast, garlic powder, onion powder, and salt.
Pulse until the mixture resembles a fine, crumbly texture, similar to grated Parmesan cheese.
Combine the Pasta and Roasted Vegetables:
In a large skillet or pan, add the cooked spaghetti and roasted vegetable mixture. Toss gently to combine.
Add a splash of the reserved pasta cooking water to create a light sauce, tossing to coat the pasta well. Adjust seasoning with salt and pepper as needed.
Serve:
Divide the pasta among serving plates.
Garnish with fresh herbs and sprinkle with vegan Parmesan.
Serve immediately, with extra vegan Parmesan on the side.
Tips:
Extra Flavor: Add a dash of red pepper flakes or lemon zest for a bright, zesty flavor.
Add More Vegetables: Feel free to add other vegetables like roasted bell peppers, zucchini, or spinach.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.
Enjoy this vegan pasta dish that’s packed with flavor and perfect for any weeknight dinner!