CREAMY Spinach and Bean Pasta | Heart-Healthy 20 Minute Recipe

This creamy spinach and bean pasta is what simple and delicious food is all about. It’s filled with flavors, made with basic everyday ingredients, and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a classic Mediterranean meal.

To make this recipe, I used penne pasta. But you can use any type of pasta you like. Just make sure to check the package instructions. That way you get your cooking times right on the money, and you end up with perfectly cooked (al dente) pasta.

As for the cream sauce, I used a combination of vegetable broth and low-fat milk. You can also use chicken broth if you prefer. As well as any other type of milk. Including plant-based. Either way, make sure the milk is at room temperature; otherwise, it can easily curdle.

TIPS & TRICKS to Make this Recipe: I used fresh bagged spinach. You can also use frozen spinach here. Just make sure to fully thaw out and pat completely dry. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make this CREAMY Spinach and Bean Pasta

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CREAMY Spinach and Bean Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 523 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz penne pasta 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 1/2 tbsp all purpose flour 12 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 3/4 cup vegetable broth 180 ml
• 1 cup low fat milk (at room temperature) 240 ml
• 1 can white beans (drained and rinsed) 15 oz / 425 grams
• 5 oz fresh bagged spinach 150 grams
• 2 tbsp grated Manchego cheese 15 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• grated cheese and chopped chives for garnish

Instructions

1. Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are slightly translucent, add in the flour and mix continuously for 2 minutes, then add in the oregano, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and continue to gently mix together for a couple of minutes

4. Once you end up with a slightly creamy sauce, about 3 to 4 minutes, add in the canned white beans (drained and rinsed) and season with salt & pepper, mix together, then lower to a low heat and simmer

5. While the cream sauce is simmering, move back to the stockpot, once the water comes to a boil, add in the pasta and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

6. In the meantime, roughly chop the spinach, and then add it in batches into the cream sauce and gently mix so it easily wilts

7. Once the pasta is just cooked al dente (check package instructions), using a large slotted spoon, transfer it directly from the stockpot to the pan with the simmering cream sauce, and then turn off the heat

8. Add in the grated cheese and lemon juice, and gently mix together until well mixed

9. Serve directly out of the pan, garnished with a kiss of grated cheese and some chopped chives, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Spinach and Bean Pasta

Amount Per Serving

Calories 523 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 11mg4%

Sodium 285mg12%

Potassium 979mg28%

Carbohydrates 77g26%

Fiber 9g38%

Sugar 7g8%

Protein 21g42%

Vitamin A 3743IU75%

Vitamin C 14mg17%

Calcium 302mg30%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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