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Garlic cannellini bean spaghetti (Ve)


A tasty vegan spin on a traditional spaghetti dish. 

SERVES 4 Ready in 35 minutes


  • 1 garlic bulb
  • 400g Co-op spaghetti
  • 3 courgettes, peeled into ribbons
  • 2 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 1 tsp Co-op plain flour
  • 400g can Co-op cannellini beans, drained and rinsed
  • 500ml vegetable stock, made with 1 stock cube
  • Zest and juice of 1 lemon
  • 200g frozen Co-op British garden peas
  • 4 tbsp chopped parsley leaves 2 tbsp pine nuts, toasted, to serve


1.Preheat the oven to 200°C/fan 180°C/Gas 6. Put the garlic bulb on a baking tray and roast in the oven for 20-25 mins, or until the cloves are soft and tender. Remove and set aside to cool slightly.

2. Meanwhile, cook the spaghetti according to the pack instructions, saving a little water when you drain it. 

3. While it’s cooking, toss the courgette with half the oil and season. Fry over a high heat in a frying pan for 1-2 mins, until golden, then set aside. Heat the remaining oil and fry the onion for 2 mins. Stir in the flour, cook for 1 min, then take off the heat.

4. Make a sauce: put the cannellini beans and stock in a saucepan, simmer for 2 mins, then whizz until smooth, using a hand blender. Squeeze in the roasted garlic, add the onion, season and stir. Simmer for 3-4 mins to thicken slightly, then add the lemon juice, peas and half the parsley. Cook for 2-3 mins until the peas are tender.

5.  Toss the spaghetti with the sauce, adding a little reserved pasta water to loosen if needed. Stir in the courgette then serve, sprinkled with the lemon zest, pine nuts and remaining parsley.