vegan spinach cannellini pasta


  • 12 oz. curly rainbow veggie pasta
  • 3-4 cups frozen spinach, chopped
  • 15 oz. can of cannellini beans, drained
  • 3/4 cup Nutritional Yeast flakes
  • 1/4 cup apple cider vinegar
  • 1/2 tsp sea salt
  • 2 Tbsp EVOO
  • 2 Tbsp lemon juice
  • 2 Tbsp Vegenaise (optional)
  • garnish: red pepper flakes

Boil salted water. Add pasta. Two minutes before pasta is done, toss in the beans. Drain water.  Fold in your greens – toss well until heated/wilted. Fold in your flavors. You can use pasta sauce, veggie puree or a simple nutritional yeast sauce like the one in this recipe. Serve warm or store in fridge for easy grab and go lunches.

Source: Food Gawker


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