Creamy White Bean Spinach Pasta Vegan Plant Based
This creamy white bean spinach pasta is deceptively delicious. It’s so luscious and velvety you won’t believe it’s low fat and totally plant based. And it’s so quick and simple it goes together in about 25 minutes.
The sauce gets its creaminess from super healthy white beans. Any white bean will do. Cannelini beans (which are actually white kidney beans) are nice. Navy beans will work, too. Also, garbanzo beans can be used but will be a bit heavier.
White kidney beans are ful of fiber, protein, antioxidants, and iron. They’re naturally low fat and relatively low in calories. They promote a healthy cardiovascular system and immune system, help maintain steady blood sugar, and even remove excess cholesterol.
Spinach, of course, is delicious and also packed with antioxidants and iron as well as lots of bone protecting vitamin K.
Spinach is in the sauce and also tossed in whole with the hot pasta for some wilted greens action. I also added some sauted shallots.
Creamy White Bean and Spinach Pasta
White beans make this sauce creamy and delicious. It's easy to make and super nutritious.
- 8 oz pasta, cooked
- 1 15 oz can white beans
- 3/4 cup unsweetened plant based milk almond, soy, or hemp
- 1 tablespoon lemon juice
- 1 cup spinach leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups spinach leaves
- 1/4 cup diced shallots or red onion
- red pepper flakes
Cook the pasta according to package directions.
While the pasta cooks, make the sauce. In a high speed blender, puree the white beans and liquid, your choice of plant based milk, lemon juice, spinach leaves, garlic, and salt and pepper until smooth and creamy.
When the pasta is cooked, drain and return to pot. Add the sauce and remaining ingredients and stir over medium heat for a few minutes to allow the spinach to wilt.
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