White Beans & Zucchini Spaghetti

If you’ve ever found yourself staring at a box of spaghetti, a lonely zucchini, and a can of beans wondering what on earth to make—this recipe is for you. This isn’t your average spaghetti night. I’ve taken the comfort of tomato sauce and pasta and given it a creamy, savory twist with tahini, Worcestershire sauce (yes, the vegan kind!), and a pop of brightness from crumbled vegan feta. Zucchini adds a little veggie magic, while the white beans bring satisfying plant-based protein to the plate. It’s easy, cozy, and full of flavor—and it all comes together with pantry staples you probably already have. Let’s make spaghetti exciting again!

6 oz uncooked spaghetti

3 cups diced zucchini

1/3 cup water

1 tablespoon tomato paste / 1 cup tomato sauce

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 can great northern beans, rinsed, and drained

1 can diced tomatoes with basil, garlic, and oregano

2 tablespoons tahini

2 tablespoons Worcestershire sauce

1/2 cup crumbled vegan feta cheese

Cook spaghetti according to package directions. In a separate skillet sauté zucchini for five minutes or until lightly browned. Add water, tomato paste/sauce, salt, pepper, beans, tahini, Worcestershire, and tomatoes. Simmer for four minutes, covered or uncovered. Put pasta on plate top with pasta sauce, mixture, feta cheese and fresh basil. Enjoy.

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