Creamy Spinach and White Bean Pasta - A Delectable Vegetarian Delight

Indulge in the perfect harmony of flavors with this luscious, creamy spinach and white bean pasta. Bursting with the fresh, verdant taste of leafy greens and the rich, satisfying creaminess of beans, this vegetarian pasta dish makes for a mouthwatering meatless meal. Read on for the secrets behind crafting this sensational culinary creation.
Creamy Spinach and White Bean Pasta - A Delectable Vegetarian Delight

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Serving Size: 1 1/2 cups

Calories Per Serving: 430

Transport your tastebuds with the fragrant aromas and delightful textures of this spinach and bean pasta. Packed with protein, this recipe makes for a perfectly balanced veggie-based dinner.


- 8 ounces dried linguine pasta - 250 grams

- 1 tablespoon olive oil - 15 ml

- 3 cloves garlic, minced

- 1 yellow onion, diced

- 2 cups fresh spinach - 60 grams

- 1 15-ounce can cannellini beans, drained and rinsed - 425 grams

- 1 cup vegetable broth - 250 ml

- 1/2 cup heavy cream - 120 ml

- 1/4 cup parmesan cheese, grated - 25 grams

- Salt and pepper to taste


1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion and cook for 2-3 minutes until fragrant and softened.

3. Add spinach and cook until just wilted, about 1-2 minutes.

4. Add beans, vegetable broth, heavy cream, parmesan cheese, salt and pepper. Stir to combine.

5. Once pasta is finished cooking, drain and add to the skillet with the spinach and bean sauce. Toss to coat pasta evenly with the sauce.

6. Serve warm, garnished with extra parmesan cheese and freshly cracked black pepper. Enjoy this vegetarian delight!

Expert Tips

- Parmesan rinds add extra flavor when simmered in the sauce.

- A squeeze of lemon brightens up the creamy sauce.

- Sliced grilled chicken or shrimp make delicious add-ins.

- Substitute cannellini beans for chickpeas or kidney beans.


What can I substitute for heavy cream?

- Evaporated milk or whole milk plus cornstarch to thicken.

Can I use frozen spinach?

- Yes, just thaw and squeeze out excess moisture before adding to the skillet.

Can I prepare the sauce ahead of time?

- Yes, prepare sauce up to 3 days in advance and refrigerate until ready to use.

Revel in the splendor of savory, creamy comfort with this easy yet elegant spinach and white bean pasta. With the ideal balance of textures and flavors in each bite, this recipe delivers a truly satisfying meatless meal.