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. Use what you like, but I’ve made mine gluten-free with this GF penne pasta from Barilla.
White Bean Spinach Pasta is Simply Delicious
White Beans Make it Creamy
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 full 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 sauteed shallots.
Creamy White Bean and Spinach Pasta
Ingredients
- 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 to add to the sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups spinach leaves add to pot in the last few minutes of cooking
- 1/4 cup diced shallots or red onion
- red pepper flakes
Instructions
- 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, one cup of 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, including 2 cups of spinach leaves, and stir over medium heat for a few minutes to allow the spinach to wilt.
Nutrition
If you like this creamy, vegan pasta recipe, you may also like:
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
You didn’t say if the 1c or 2c spinach goes into making the sauce. Which one goes into making the sauce, and which one goes into making the meal? I MUST make this it looks soooo good, but want to make sure I have the recipe correct. Thank you!
Thanks for pointing that out, Sherry! I’ll edit the recipe to make it clearer. It’s one cup in the sauce and two cups in the finished sauce and cooked just long enough for the spinach to wilt.
I tried the Creamy White Bean and Spinach Pasta.It is so easy and delicious; my kind of recipe!
Thank you so much!
.
Thanks Jerry!