A plate of spaghetti with kidney beans, spinach, tomatoes and olives

Spaghetti puttanesca with red beans & spinach

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(7 ratings)

Prep: 10 mins Cook: 17 mins

Easy

Serves 2

Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it's quick, easy and full of nutrients

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal400
  • fat9g
  • saturates1g
  • carbs54g
  • sugars11g
  • fibre16g
  • protein16g
  • salt0.6g
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Ingredients

  • 100g wholemeal spaghetti
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, chopped
  • 200g cherry tomatoes, halved
  • 2 tsp cider vinegar
  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 5 Kalamata olives, halved
  • 1 tsp smoked paprika
  • 210g can kidney beans, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 160g spinach leaves
  • small handful of chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small handful of basil leaves

Method

  1. Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.

  2. Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.

  3. Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

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Comments, questions and tips

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dave6376's picture
dave6376
4th Sep, 2018
4.05
Quick, easy and tasty but it needs a LOT of seasoning particularly black pepper.
Lunargirl
6th Aug, 2018
3.05
I had higher expectations of it because of the review but it was definitely wholesome.
eviesb
7th Jun, 2018
5.05
Delicious! I used spring greens instead of spinach as my supermarket had run out. Other than that, I followed the recipe exactly and it was a really tasty healthy meal. I'll be adding it to my repertoire.
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