Creamy Garlic Pasta with Spinach and White Beans
Ingredients
- 12 ouncespasta (short shapes like penne or fusilli)
- 5 ouncesfresh spinach
- 1 can (15 oz)canned white beans (drained and rinsed)
- 4 clovesgarlic
- 3 tablespoonsolive oil
- ¾ cupheavy cream
- 1 cupvegetable broth
- ½ cupparmesan cheese (freshly grated)
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 0.5 cup parmesan cheese.
Method
- 01
Bring a large skillet to medium-high heat. Add 3 tablespoons olive oil and the 4 minced garlic cloves. Cook for 30 seconds until fragrant.
- 02
Add 12 ounces dry pasta directly to the skillet, stirring frequently, and toast for 2 minutes.
- 03
Pour in 1 cup vegetable broth and 0.75 cup heavy cream. Bring to a gentle simmer, stirring occasionally, and cook for 8–10 minutes, until the pasta is nearly tender. The sauce will be loose at this stage.
- 04
Stir in 1 drained can of white beans and 5 ounces fresh spinach. Cook for 2–3 minutes, stirring, until the spinach is wilted and the pasta is completely tender.
- 05
Remove from heat. Stir in 0.5 cup grated parmesan cheese, 0.25 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Taste and adjust seasoning as needed. Serve immediately.
Spice Tips
For a subtle kick, increase red pepper flakes to 0.5 teaspoon or add a small pinch of nutmeg to the cream sauce. A squeeze of fresh lemon juice at the end brightens the spinach and garlic notes beautifully.
This recipe finishes pasta right in the pan with the sauce, so no draining required. If the sauce seems too thick at the end, loosen it with a splash of pasta water or broth. Leftovers keep well in the fridge for 2 days; reheat gently with a touch of broth to restore creaminess.