Plant-Based Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes

Name: Plant-Based 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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Italians have a knack for transforming humble ingredients into remarkable meals, and the rustic trio of pasta, greens, and beans is a fine example.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6

Plant-Based Whole-Wheat Spaghetti with Greens, Beans, and Tomatoes

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

WHY THIS RECIPE WORKS

Italians have a knack for transforming humble ingredients into remarkable meals, and the rustic trio of pasta, greens, and beans is a fine example. For our hearty dish, we combined whole-wheat spaghetti with curly-leaf spinach, creamy canne...

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