Italian · Dinner
Basil and Garlic Sauce Noodles (GLP-1)
Whole-wheat spaghetti tossed with a raw basil-garlic sauce built on cannellini beans and toasted walnuts for protein, brightened with lemon and parmesan. The beans dissolve into the sauce for creamy texture without heavy cream, finished with black pepper and fresh basil leaves.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
460Calories
35.1gProtein
12.9gFat
54.8gCarbs
3.2gSugar
12.6gFiber
420mgSodium
10mgChol
2.3gSat Fat
1064mgPotassium
370mgCalcium
5.3mgIron
0.2mcgVitamin B12
9mgVitamin C
vegetarian
protein-rich
high-fiber
low-cholesterol
gluten-free-adaptable
glp-1
Instructions
1
Prep
Toast walnuts in a dry small skillet over medium heat for 2–3 minutes, shaking occasionally, until fragrant and darkened. Set aside to cool.
2
Boil
Bring salted water to a rolling boil over high heat and cook whole-wheat spaghetti for 9–11 minutes until tender with a slight bite. Reserve 1/4 cup starchy pasta water before draining.
3
Blitz
In a food processor, combine cannellini beans, basil, garlic, toasted walnuts, parmesan, olive oil and lemon juice. Blend 30–45 seconds, scraping once, until smooth and pesto-like.
4
Plate
Toss drained spaghetti with bean-basil sauce and 2–3 tablespoons reserved pasta water over low heat for 1–2 minutes until glossy. Season with black pepper and salt, then plate in a shallow bowl and finish with parmesan and fresh basil leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 3.5 cups drained cannellini beans, cooked
- 4 oz114g whole-wheat spaghetti, dry
- 2 cup48g fresh basil leaves, packed
- 6 cloves6 cloves garlic
- 1.4 oz40g walnuts
- 1.4 oz40g parmesan
- 4 tsp20g olive oil
- 2 tbsp30ml lemon juice
- 1/2 tsp1/2 tsp black pepper
- salt to taste for pasta water and sauce
