International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Tuscan-Style Pasta and Cannellini
From: Karen C. Greenlee

Serving Size: 4

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic
  • 1/4 pound curly escarole or 1 sml bunch arugula -- sliced
  • 1 14.5 oz can pasta ready diced tomatoes
  • 1 16 oz can cannellini (white kidney beans) -- rinsed & drained
  • 2/3 cup dry white wine
  • 1/4 cup basil leaves -- thinly sliced
  • 12 ounces spaghetti
  • salt & pepper to taste
Cook pasta according to package directions.
Drain, keep warm, set aside.

To make sauce, heat oil in a large skillet, add garlic and cook over medium-low heat for 1 minute.
Add escarole or arugula, stir occasionally until wilted, about 2 minutes (1 min. for arugula).
Add undrained tomatoes, beans, and wine.
Simmer 5 minutes, stirring occasionally, then stir in basil and simmer 1 minute.

Toss sauce with hot spaghetti, season with salt & pepper, toss again, and serve immediately.