Vegan Endamame & Black Bean Spaghetti

Vegan Endamame & Black Bean Spaghetti

For those spaghetti days, this protein packed plate of green goodness hits the spot. A quick and easy dinner, this Vegan Endamame & Black Bean Spaghetti doesn’t compromise on taste.

Courgetti isn’t the only spaghetti alternative out there! If you’re looking for another gluten free pasta alternative, endamame spaghetti might just be the one for you. Loaded with black beans and endamame beans, this dish is a great source of vegan protein, as well as a good source of greens (get spinach into your diet with this delicious meal).

For the most delicious Vegan Endamame & Black Bean Spaghetti, I used organic endamame spaghetti from Explore Cuisine and Biona Organic tinned black beans which are rich in iron, magnesium and fibre.

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For more spaghetti alternative dishes, I have plenty of courgetti recipes to choose from. Try my wonderfully green Spinach Pesto Courgetti (with a homemade pesto sauce) or my Spinach & Courgette Alfredo made with a creamy mushroom sauce.

You can also try my delicious Low Carb Beetroot Courgetti and my filling and nourishing Beetroot-Cashew Sauce Courgetti.

If you’re after some more traditional spaghetti recipes that are vegan friendly, my Vegan Bolognese, which uses ground cauliflower and carrot to achieve a bolognese-like texture, and my Vegan Leek Bolognese are absolutely delicious.

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Prep Time2 minsCook Time13 minsTotal Time15 mins

Ingredients
 1 pack endamame spaghetti (from Explore Cuisine)
 1 tin organic black beans, 400 g (Biona Organic)
 1 pack cooked & ready to eat endamame beans, 150 g (Tesco)
 1 small chopped white onion
 1 tsp chopped garlic
 3 tbsp olive oil
 2 handfuls baby spinach leaves
 1 inch garlic
 2-3 green finger chillies
 1 handful cashew nuts
 1 cup oat milk (or any milk of your preference)
 1-2 tbsp nutritional yeast if you like the cheesy flavour (optional)

Method
1

Cook the spaghetti in pre-boiled water for a few minutes as indicated on the package

2

Heat 1 tbsp olive oil in a pan

3

Add chopped garlic and chopped onions and brown (I usually have these stored in the fridge/freezer)

4

Meanwhile add spinach, 2 tbsp olive oil, cashews, nutritional yeast, ginger, chillies in a NutriBullet

5

Add black beans and edamame beans to the browned garlic & onions

6

Mix and add the green spinach pesto

7

Add cooked spaghetti

8

Serve hot

Ingredients

Ingredients
 1 pack endamame spaghetti (from Explore Cuisine)
 1 tin organic black beans, 400 g (Biona Organic)
 1 pack cooked & ready to eat endamame beans, 150 g (Tesco)
 1 small chopped white onion
 1 tsp chopped garlic
 3 tbsp olive oil
 2 handfuls baby spinach leaves
 1 inch garlic
 2-3 green finger chillies
 1 handful cashew nuts
 1 cup oat milk (or any milk of your preference)
 1-2 tbsp nutritional yeast if you like the cheesy flavour (optional)

Directions

Method
1

Cook the spaghetti in pre-boiled water for a few minutes as indicated on the package

2

Heat 1 tbsp olive oil in a pan

3

Add chopped garlic and chopped onions and brown (I usually have these stored in the fridge/freezer)

4

Meanwhile add spinach, 2 tbsp olive oil, cashews, nutritional yeast, ginger, chillies in a NutriBullet

5

Add black beans and edamame beans to the browned garlic & onions

6

Mix and add the green spinach pesto

7

Add cooked spaghetti

8

Serve hot

Vegan Endamame & Black Bean Spaghetti

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