Creamy white bean and spinach pasta

Name: Creamy white bean and spinach pasta
Total time: 25 min
Cuisine: Italian
Ingredients: 300g penne; 800g tinned cannellini beans, drained and rinsed; 2 tbsp olive oil; 3 garlic cloves, crushed; 200ml vegetable stock; 1 lemon, zested and juiced; 2 tbsp nutritional yeast; 200g baby spinach; 1 tsp black pepper

Cannellini beans blended into a silky garlic and lemon sauce, tossed with pasta and spinach. No cream needed.

Time25 min
LevelEasy
Costabout £1.07 a head

3 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 gpenne
800 gtinned cannellini beansdrained and rinsed
2 tbspolive oil
3garlic clovescrushed
200 mlvegetable stock
1lemonzested and juiced
2 tbspnutritional yeast
200 gbaby spinach
1 tspblack pepper

Method

1
Cook the pasta in boiling water to the packet time. Save a mug of the cooking water, then drain.
10 min
2
Meanwhile, warm the oil in a pan and cook the garlic for 1 minute. Add one tin of beans and the stock. Simmer for 5 minutes.
5 min
3
Blend the bean mix with the lemon juice and nutritional yeast until completely smooth.
4
Pour the sauce back into the pan with the second tin of beans and the spinach. Stir for 2 minutes until the spinach wilts.
2 min
5
Add the pasta and loosen with a splash of cooking water until glossy and creamy.
6
Serve topped with lemon zest and black pepper.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.