Vegan Spinach and White Cannellini Bean Mezzeluna with Three-Bean Sauce

Vegan Spinach and White Cannellini Bean Mezzeluna with Three-Bean Sauce – a great way to celebrate vegan food by combining spinach and cannellini beans which forms a delicious paste.

Serves: 2

Ingredients

For the Mezzeluna Dough:

• 150 g (1 cup) all-purpose flour (plus extra for dusting)
• 50 ml (3.5 tbsp) water
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 100 g (3.5 oz) fresh spinach, wilted and finely chopped
• 120 g (4 oz) cannellini beans, cooked and mashed
• 1 garlic clove, minced
• 1 tbsp nutritional yeast (optional)
• Salt and pepper, to taste

For the Three-Bean Sauce:

• 100 g (3.5 oz) mixed beans (e.g., kidney, black beans, and chickpeas)
• 200 g (7 oz) tomato passata
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Equipment Needed

• Mixing bowl
• Rolling pin
• Knife or pasta cutter
• Saucepan
• Large skillet
• Slotted spoon
• Cooking pot for boiling pasta
• Strainer

Preparation and Cooking Times

• Preparation Time: 30 minutes
• Cooking Time: 25 minutes

Preparation:

Step 1: Make the Dough

1. In a mixing bowl, combine the flour, water, olive oil, and a pinch of salt. Mix until it forms a firm dough.
2. Knead the dough on a floured surface for 5–7 minutes until smooth. Wrap in cling film and let it rest for 15 minutes.

Step 2: Prepare the Filling

1. In a skillet, sauté the garlic until fragrant. Add the spinach and cook until wilted. Remove from heat and cool.
2. Combine the spinach, mashed cannellini beans, nutritional yeast (if using), salt, and pepper. Mix well and set aside.

Step 3: Prepare the Sauce

1. Heat olive oil in a saucepan and sauté the onion and garlic until softened.
2. Add the tomato passata, mixed beans, oregano, smoked paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Step 4: Shape the Mezzeluna

1. Roll out the dough thinly (about 2 mm) on a floured surface.
2. Cut out circles using a cutter or glass (approximately 8 cm/3 inches in diameter).
3. Place 1 tsp of filling in the center of each circle. Fold over into a half-moon shape, sealing the edges by pressing with a fork.

Step 5: Cook the Mezzeluna

1. Bring a pot of salted water to a boil. Add the mezzeluna and cook for 3–4 minutes until they float to the surface.
2. Remove with a slotted spoon and drain.

Step 6: Combine and Serve

1. Gently fold the cooked mezzeluna into the warm three-bean sauce.
2. Serve immediately, garnished with fresh basil or parsley if desired.