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Creamy One-Skillet Tuscan White Bean and Spinach Pasta

Tuscan white bean and spinach pasta - featured image
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A quick and easy creamy pasta made in one skillet with white beans, spinach, and sun-dried tomatoes, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (preferably packed in oil)
  • 1 can (15 oz / 425 g) white beans (Cannellini or Great Northern), drained and rinsed
  • 2 cups (480 ml) vegetable broth
  • 8 oz (225 g) uncooked pasta (penne or rigatoni; gluten-free pasta optional)
  • 4 cups (120 g) fresh spinach, loosely packed and roughly chopped
  • 1/2 cup (120 ml) heavy cream or coconut cream
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat for about 5 minutes until shimmering but not smoking.
  2. Add the minced garlic and chopped sun-dried tomatoes; sauté for 1-2 minutes, stirring constantly until fragrant and garlic is golden but not burnt.
  3. Add the rinsed white beans and stir gently to coat in the garlicky oil. Cook for 2 minutes, lightly mashing some beans to create creaminess.
  4. Pour in the vegetable broth and bring to a simmer. Add the uncooked pasta, pressing it down so it is mostly submerged. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking.
  5. When the pasta is almost tender but still slightly firm, stir in the chopped spinach. Cook for 2-3 minutes until wilted and mixed in.
  6. Lower the heat and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and coats the pasta evenly. Add more broth or cream if the sauce is too thick.
  7. Season with salt, black pepper, and red pepper flakes if using. Stir in the lemon zest for brightness and adjust seasoning to taste.
  8. Serve immediately, garnished with extra Parmesan or a drizzle of olive oil if desired.

Notes

Keep heat moderate to prevent broth from evaporating too quickly. Stir regularly to avoid sticking. Lightly mash some beans to thicken sauce naturally. Use fresh lemon zest at the end to brighten flavors. For vegan version, substitute heavy cream with coconut cream and omit Parmesan or use vegan cheese. If sauce is too thick or oily, add a splash of broth and stir gently.

Nutrition

Keywords: one-skillet pasta, creamy pasta, Tuscan pasta, white beans, spinach, quick dinner, easy weeknight meal, vegetarian, gluten-free option

Find it online: https://morselora.com/creamy-one-skillet-tuscan-white-bean-and-spinach-pasta-recipe-made-easy/