Beans and Pasta with Spinach Sauce
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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Prepare the pasta according to package directions, making sure to save 1–2 cups of pasta water.
- 2
Drain the cannellini beans, rinse them well, and set aside.
- 3
Peel and roughly chop the onion, ginger, and garlic.
- 4
Add the oil to a large skillet.
- 5
Then add the peeled and chopped onion, ginger, and garlic to the skillet and let sauté about 5 minutes.
- 6
Add the coriander, smoked paprika, and turmeric (if using the spices) to the onion mixture. Also, add in the frozen spinach.
- 7
Let spinach and other ingredients sauté for about 2–3 minutes, or until spinach is warmed.
- 8
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.
- 9
Season with salt and pepper to taste.
- 10
Add the spinach sauce to the cooked pasta and the cannellini beans and mix well.
- 11
Serve warm, garnished with dried parsley.