Creamy Garlic Pasta with Spinach and White Beans
Ingredients
- 1 poundpasta (any shape)
- 5 ouncesfresh spinach
- 4 clovesgarlic
- 1 can (15 oz)canned white beans (drained and rinsed)
- ¾ cupheavy cream
- ½ cupvegetable broth
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- ·sea salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- 02
While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in the vegetable broth and cream. Stir to combine and simmer gently for 2 minutes.
- 04
Add the drained white beans and stir gently. Simmer for another 2 minutes to warm through.
- 05
Add the fresh spinach in handfuls, stirring occasionally until fully wilted, about 2 minutes.
- 06
Toss in the cooked pasta and parmesan cheese. Stir well. If the sauce feels too thick, add pasta water 1/4 cup at a time until you reach a silky consistency.
- 07
Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. Serve immediately.
Spice Tips
For deeper flavor, add 1/4 teaspoon garlic powder or a pinch of nutmeg to the cream sauce. If you like heat, increase the red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish.
This dish comes together in about 20 minutes start to finish. The white beans add heartiness and protein without meat; you can substitute with chickpeas or cannellini beans. Leftovers keep in the fridge for 2 days and reheat gently with a splash of broth to loosen the sauce.