Vegan Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes

Name: Vegan Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes
Yield: Serves 4 to 6
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for serving; 8 , garlic cloves, peeled (5 sliced thin, 3 minced); , Salt and pepper; 1 , onion, chopped fine; ½ teaspoon, red pepper flakes; 1¼ pounds, curly-leaf spinach, stemmed and cut into 1-inch pieces; 2 tablespoons, white miso; 2 tablespoons nutritional, yeast; ¾ cup, vegetable broth; 1 , (14.5-ounce) can diced tomatoes, drained; 1 , (15-ounce) can cannellini beans, rinsed; ¾ cup, pitted Kalamata olives, chopped coarse; 1 pound, whole-wheat spaghetti

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A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1 hour

Vegan Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We wanted the pasta to have a strong savory presence without using cheese, so we employed a one-two punch of umami with white miso and cheesy-tasting nutritional yeast. To ensure everything would fit in one pan, we wilted half of the spinac...

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