Made with frozen spinach, this Beans and Pasta with Spinach Sauce dish is easy, tasty, and healthy. It is a dairy-free meal that can be on the table in 15 minutes.
Ingredients
- 2 tablespoons oil I used olive oil
- 1 15- oz package of frozen spinach
- 1 yellow onion
- 1 inch chunk of ginger
- 4 cloves of garlic
- 1 cup coconut milk
- 1 cup reserved pasta water
- 3 teaspoons coriander optional
- 1/2 teaspoon turmeric optional
- 2 teaspoons smoked paprika optional
- 3 cups cooked pasta
- 1 15- oz can of cannellini beans
- salt and pepper to taste
- dried parsley or chili flakes for garnish
Instructions
- Prepare the pasta according to package directions, making sure to save 1–2 cups of pasta water.
- Drain the cannellini beans, rinse them well, and set aside.
- Peel and roughly chop the onion, ginger, and garlic.
- Add the oil to a large skillet.
- Then add the peeled and chopped onion, ginger, and garlic to the skillet and let sauté about 5 minutes.
- Add the coriander, smoked paprika, and turmeric (if using the spices) to the onion mixture. Also, add in the frozen spinach.
- Let spinach and other ingredients sauté for about 2–3 minutes, or until spinach is warmed.
- Then add the sautéed spinach and ingredients to a blender. Also, add in the coconut milk and reserved pasta water to the blender and blend until smooth.
- Season with salt and pepper to taste.
- Add the spinach sauce to the cooked pasta and the cannellini beans and mix well.
- Serve warm, garnished with dried parsley.
Notes
This sauce is thick and creamy. If you would rather this sauce be thinner, reserve a little more pasta water and add that to the ingredients as well when blending the ingredients for the spinach sauce.
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Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 61g | Protein: 19g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Sodium: 163mg | Fiber: 12g | Sugar: 2g
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