This white bean pasta is the perfect one-pot family meal, ready in under 15 minutes. It’s the ultimate comfort dish, filled with fresh ingredients, protein, and veggies, all with minimal effort.
INGREDIENTS
- 1 Tbsp olive oil (or extra virgin olive oil), plus more for drizzling
- 3 garlic cloves, minced
- ½ tsp paprika
- ¼ or ⅛ tsp chili flakes*
- 1 can (15 oz) cannellini beans or Great Northern beans
- ⅛ tsp freshly ground black pepper
- 2 ½ cups (600 ml) water or low-sodium vegetable broth*
- ½ tsp fine salt (or to taste)
- 8 oz (220 grams) short pasta (fusilli, penne, bow ties, etc.)
- 4 oz (120 grams) baby spinach, washed
- 4 oz (120 grams) cherry tomatoes, halved
- 2 oz (60 grams) freshly grated Parmesan, plus extra for serving
INSTRUCTIONS
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 45 seconds.
- Stir in paprika, chili flakes, beans, and black pepper.
- Pour in the water or vegetable broth, season with salt, and bring to a boil over high heat.
- Add the pasta, reduce the heat to medium-low, and cover. Stir frequently, ensuring the pasta doesn’t stick to the bottom. Add a bit more water if needed to keep the pasta from drying out.
- During the last 2 minutes of cooking, add the spinach a handful at a time and stir in the cherry tomatoes. Cook until the spinach wilts, about 2 minutes.
- Remove from heat and stir in freshly grated Parmesan until melted and the pasta is evenly coated. Taste and adjust seasoning if necessary.
- Serve immediately with a drizzle of extra virgin olive oil, more Parmesan, and freshly ground black pepper, if desired. Enjoy!
NOTES
- *Chili flakes: Adjust the amount to your taste. If serving to children, you might want to use just ⅛ tsp.
- Liquid: You may need to add a little more water as the pasta cooks to prevent it from sticking.
- Parmesan: For the best flavor, use freshly grated Parmesan that melts easily.
