Creamy Garlic White Bean & Spinach Pasta

Ingredients

• 12 oz pasta (penne, rigatoni, or linguine)
• 4 cloves garlic (minced)
• 3 tbsp extra-virgin olive oil
• 2 cans (15 oz each) white beans (drained and rinsed)
• 1 cup vegetable broth
• 5 oz frozen spinach (thawed and excess moisture squeezed out)
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice (fresh)
• sea salt (to taste)
• black pepper (to taste)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 1–2 minutes under package time). Reserve 1 cup of pasta water before draining.

   12 min
2. 2

   While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and just beginning to turn golden, about 1–2 minutes—don't let it brown.

   2 min
3. 3

   Add drained white beans and vegetable broth to the skillet. Bring to a gentle simmer and cook for 3–4 minutes, allowing the beans to warm through and the liquid to reduce slightly.

   4 min
4. 4

   Stir in the thawed spinach and cook until fully incorporated and any remaining moisture has evaporated, about 2 minutes. The mixture should look cohesive and vibrant green.

   2 min
5. 5

   Remove from heat and stir in nutritional yeast until fully dissolved and the sauce becomes creamy and pale golden. Add lemon juice and stir to combine.

   1 min
6. 6

   Add the cooked pasta to the skillet and toss gently, adding reserved pasta water 1/4 cup at a time until the sauce coats the pasta with a silky, flowing consistency. Season with sea salt and black pepper to taste.

   2 min
7. 7

   Divide among bowls and serve immediately. The sauce will continue to cling to the pasta as it rests.

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