Photo by nikki awal on Pexels
Creamy Tomato Pasta with Spinach and White Beans
Creamy tomato and spinach pasta tossed with cannellini beans, made by simmering tomatoes and veg stock, then stirring in double cream and wilting spinach.
- 160 g penne pasta
- 2 tbsp olive oil
- 2 cloves garlic
- 1 small onion
- 400 g tinned chopped tomatoes
- 100 ml vegetable stock
- 150 g fresh spinach
- 240 g cannellini beans
- 100 ml double cream
- 10 g fresh basil
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook penne pasta according to package instructions.
- Step 2
Heat olive oil in a pan over medium heat.
- Step 3
Sauté chopped onion and minced garlic until softened.
- Step 4
Add tinned tomatoes and vegetable stock. Simmer for 10 minutes.
- Step 5
Stir in fresh spinach and cook until wilted.
- Step 6
Add cannellini beans and double cream. Heat through.
- Step 7
Season with salt and pepper.
- Step 8
Drain the pasta and add it to the sauce. Toss to combine.
- Step 9
Garnish with fresh basil before serving.
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