Photo by Magda Ehlers on Pexels
Creamy Tomato & Spinach Pasta with Cannellini Beans
Penne simmered in onion-garlic tomato sauce with vegetable stock, oregano and cannellini beans, finished with spinach and cream.
- 160 g Penne pasta
- 1 tbsp Olive oil
- 1 medium Onion
- 2 cloves Garlic cloves
- 400 g Tinned chopped tomatoes
- 100 ml Vegetable stock
- ½ tsp Dried oregano
- 400 g Tinned cannellini beans
- 100 g Fresh spinach
- 100 ml Single cream
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 tbsp Nutritional yeast (optional)
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain, reserving about 50ml of pasta water.
- Step 2
While the pasta cooks, heat the olive oil in a large frying pan or shallow pot over medium heat.
- Step 3
Finely chop the onion and add to the pan. Sauté for 5-7 minutes until softened and translucent.
- Step 4
Mince the garlic cloves and add to the pan, cooking for another minute until fragrant.
- Step 5
Pour in the tinned chopped tomatoes, vegetable stock, and dried oregano. Stir well and bring to a gentle simmer.
- Step 6
Drain and rinse the tinned cannellini beans, then add them to the sauce. Continue to simmer for 8-10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
- Step 7
Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce. This should take 2-3 minutes.
- Step 8
Reduce the heat to low and stir in the single cream, salt, and black pepper. If using, add the nutritional yeast for a cheesy flavour.
- Step 9
Add the cooked and drained pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Step 10
Serve immediately, garnished with a little extra black pepper if desired.
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