Fresh Cranberry Beans with Pasta
This dish is a beautiful celebration of fresh, vibrant flavors, and I love how the creamy texture of the cranberry beans pairs perfectly with the pasta.
I still remember the first time I stumbled upon fresh cranberry beans at my local farmer's market; their gorgeous speckled shells caught my eye.
Cooking with them is such a joy, and they bring a lovely creaminess to any dish.
This recipe is simple yet feels special, and it’s a fantastic way to highlight these beautiful beans.
Plus, it’s a great reminder to embrace seasonal ingredients whenever possible!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh cranberry beans can be a bit tricky to find, but they’re worth the hunt! If you can't find them, feel free to substitute with canned or cooked pinto beans. Just rinse and drain them well before adding. Nutritional yeast is a fantastic way to add a cheesy flavor without any coconut cream, and I love to sprinkle a bit extra on top when serving.
Tips & Notes
- •I love to keep my fresh herbs in a glass of water on the counter; they stay vibrant and fresh longer.
- •If you want a bit of a kick, add a pinch of red pepper flakes when sautéing the garlic.
Recipe Variations
- •Sometimes I like to toss in some sun-dried tomatoes for an extra burst of flavor.
- •You can add some roasted vegetables like zucchini or bell peppers to make it even heartier.
Storage & Freezing
This dish keeps well in the fridge for up to 3 days. Just store it in an airtight container, and when you're ready to enjoy it again, a quick reheat in the skillet should do the trick!
Frequently Asked Questions
Can I use dried cranberry beans instead of fresh?
Absolutely! Just soak the dried beans overnight and cook them until tender before adding them to the dish.
What if I don't have nutritional yeast?
You can leave it out or try adding a bit of vegan cheese or tahini for creaminess.
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This dish is a beautiful celebration of fresh, vibrant flavors, and I love how the creamy texture of the cranberry beans pairs perfectly with the pasta.
Ingredients
Instructions
- 1
Start by cooking the whole wheat pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for about 2-3 minutes until fragrant and translucent.
- 3
Add the shelled cranberry beans to the skillet and pour in the vegetable broth. Bring to a gentle simmer and cook for about 10-15 minutes, until the beans are tender.
- 4
Stir in the chopped spinach, and cook for an additional 2-3 minutes until wilted.
- 5
Add the cooked pasta to the skillet, along with the lemon juice and nutritional yeast. Toss everything together gently until well combined.
- 6
Season with salt and black pepper to taste. Serve warm, garnished with fresh basil.
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