Creamy Garlic Spinach Pasta with White Beans
Ingredients
- 12 ouncespasta
- 5 cupsspinach (fresh)
- 4 clovesgarlic
- 1 can (15 oz)white beans (cannellini or great northern)
- 3 tablespoonsolive oil
- ¾ cupheavy cream
- ½ cupvegetable broth
- ½ cupparmesan cheese
- 1lemon
- 1 to tastesalt and black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
- 02
While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- 03
Add the fresh spinach in handfuls, stirring occasionally, until wilted (about 2–3 minutes). Drain the canned white beans, rinse them, and add to the skillet.
- 04
Pour in 3/4 cup heavy cream and 1/2 cup vegetable broth. Bring to a gentle simmer and cook for 2 minutes.
- 05
Remove from heat and stir in 1/2 cup grated parmesan cheese. Season with salt, black pepper, and red pepper flakes if using.
- 06
Add the cooked pasta to the skillet and toss well, adding a splash of pasta water if the sauce feels too thick. Finish with a squeeze of fresh lemon juice.
- 07
Divide into bowls and serve warm, with extra parmesan on the side.
Spice Tips
For warmth, add a pinch of cayenne or red pepper flakes to the cream base. A pinch of nutmeg (about 1/8 teaspoon) adds subtle depth. Fresh thyme leaves scattered over at the end bring herbaceous brightness.
Make this vegan by swapping heavy cream for oat cream and using nutritional yeast instead of parmesan. The pasta water is key — it emulsifies the sauce and helps it cling to the noodles.