INGREDIENTS
1 lb pasta, such as fettuccini, penne, or fusilli
1 15 oz can white or cannellini beans
2 tbsp extra virgin olive oil
4 garlic cloves, grated or minced
5 oz spinach or kale, chopped
1/4 cup grated parmesan cheese or nutritional yeast
1tsp kosher salt
1/2 tsp freshly ground black pepper
optional, see Instructions
diced cooked
broccoli
zucchini
DIRECTIONS
Cook the pasta according to the package directions. Reserve about one cup of the cooking liquid before before draining the pasta. Meanwhile, drain most of the liquid from the beans. Add the beans along with the remaining liquid to a blender or a food processor and blend until smooth. In a large skillet, heat the oil over medium heat. Add the garlic and sauté, just until fragrant, about thirty seconds. Add the pureed beans and and a half cup of the reserved pasta cooking water and mix until combined. Toss in the spinach and stir to wilt. Add the cooked pasta and toss to cover in the sauce. Stir in another quarter cup of pasta cooking water. If the pasta looks dry, add a bit more pasta water. Sprinkle with the parmesan and toss. Season with the salt and pepper. Serve.
Tia's Tips: blend the beans until just smooth. Overblending may release too much starch, which will impact the creaminess. Add some diced chicken for more protein, and switch up the spinach or kale with broccoli and zucchini if you prefer.
