A Creamy Green Delight: Spinach Pasta with White Beans


Transport your tastebuds on a luxurious journey with this decadent spinach pasta coated in a rich, velvety cream sauce and accented with protein-packed white beans. 

This sensational recipe takes just 30 minutes to prepare and is sure to become a favorite weeknight dinner.

The garlicky cream sauce enrobes the spinach pasta, infusing it with luscious flavor in each bite. The white beans provide a satisfying pop of protein and texture to complement the tender noodles.Fresh spinach adds a final touch of green goodness.

This pasta dish yields 4 generous servings, each containing 430 calories and 17 grams of muscle-building protein. The spinach offers an ample dose of iron and vitamin C, while the beans provide fiber to keep you feeling full. 

A Creamy Green Delight: Spinach Pasta with White Beans


  1. 12 oz spinach fettuccine pasta (340g)
  2. 1 tbsp olive oil
  3. 3 cloves garlic, minced
  4. 2 cups vegetable broth
  5. 1 cup white beans, drained and rinsed (200g) 
  6. 3/4 cup heavy cream (180mL)
  7. 2 cups baby spinach (60g)
  8. 1/4 cup parmesan cheese, grated (25g) 
  9. Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Cook pasta per package directions until al dente. 
  2. Heat olive oil in a skillet over medium heat. Add garlic and cook 1 minute until fragrant. 
  3. Pour in vegetable broth and white beans. Bring to a simmer and cook 3-4 minutes to heat through.
  4. Reduce heat to low. Stir in heavy cream and heat 2 minutes until sauce thickens slightly.
  5. Add spinach and cook 1 minute until just wilted.
  6. Drain pasta and add to sauce. Toss to coat.
  7. Serve pasta warm, garnished with parmesan cheese. Enjoy!

Expert Tips

  • Boil pasta just until al dente for the best texture.
  • Look for small, tender baby spinach leaves for a delicate flavor.
  • Swap in cannellini or great northern beans for variety.
  • For a vegan option, use coconut cream instead of heavy cream.


  1. Can I prep this dish in advance? Yes, cook pasta 1 minute less and mix everything except the cheese. Store cooled in the fridge up to 3 days.
  2. What if my sauce is too thick? Add more vegetable broth by the tablespoon until reaching desired consistency.
  3. Can I freeze the leftovers? Sure, allow to cool completely before storing in a freezer-safe container up to 3 months.

With its velvety sauce, tender spinach pasta and pops of protein, this recipe will quickly become a dinnertime staple. The combination of flavors and textures is sure to delight. Let me know if you need any other recipe inspiration!