Creamy Tomato Pasta with White Beans & Spinach

Ingredients

• 3 cloves garlic (minced)
• 1/2 medium onion (diced)
• 2 tbsp olive oil
• 1 can (28 oz) canned tomatoes (crushed)
• 1 can (15 oz) canned white beans (drained and rinsed)
• 1.5 cup frozen spinach (thawed and squeezed dry)
• 12 oz pasta (penne or rigatoni)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice (fresh)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta. While it heats, warm olive oil in a large sauté pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

2. 2

   Add minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes with their juice, then add the drained white beans. Stir to combine and bring to a gentle simmer.

3. 3

   Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

4. 4

   While the pasta cooks, let the tomato sauce simmer for 5–7 minutes to meld flavors. Stir in the thawed spinach and cook until fully incorporated and heated through, about 2 minutes.

5. 5

   Add the drained pasta directly to the sauce. Toss gently, adding pasta water a splash at a time until the sauce reaches a silky, clinging consistency—you want it to coat the pasta without pooling.

6. 6

   Remove from heat and stir in the nutritional yeast and lemon juice. Taste and adjust salt and pepper. Serve immediately, with extra nutritional yeast on the side if desired.

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