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The Mediterranean Gourmet

Creamy Spinach Pasta with White Beans

Updated: Jan 31

This Creamy Spinach Pasta creates a type of pesto-like sauce, where we mix spinach and kale with traditionally cream cheese and Gruyère in a food processor to create a tasty pasta dish. Whether you're in the mood for an easy weeknight dinner or a cozy homemade dish, this creamy pasta delivers a delightful blend of flavors and textures.


Creamy Spinach Pasta

What is great about Creamy Spinach Pasta?


  • This dish is simple to make, making it accessible for cooks of all skill levels. It's a convenient option for busy weeknight dinners.

  • It combines nutrient-packed spinach, which is rich in vitamins and minerals, with white beans, a good source of fiber and protein. This makes it a wholesome and balanced meal.

  • The creamy pasta sauce adds a luscious and comforting element to the dish, making it a cozy and satisfying meal.

Tips


  • The beans make a filling vegetarian meal.

  • To save calories, you can use non-fat Greek yogurt like I did.

  • Cut back on the pasta water so the sauce is not too soupy.

 
Creamy Spinach Pasta with White Beans

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Prep time: 10 minutes

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Cook time: 15 minutes

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Yield: 4 Servings



Ingredients:


• 1 small package of baby kale (5 ounces)


• 1 small container of baby spinach (5 ounces)


• 8 ounces of whole-wheat penne


• 2 ounces of cream cheese (1 cup Greek, no-fat yogurt substitute)


• ½ cup of fresh basil leaves, more for garnish


• ½ cup of Gruyère cheese, shredded


• 2 cloves of garlic


• 1 tablespoon of lemon juice


• 1 (15 ounces) can of low-sodium white beans, rinsed


• Salt and pepper to taste


Directions: 1. Bring a pot of water to a boil and add spinach and kale. Cook until tender, about 3 to 4 minutes. Remove the greens and transfer the greens to a colander to rinse under cold water and keep the water boiling. Squeeze out as much liquid as possible with a paper towel or salad spinner if available.


2. Add the pasta to the boiling water and cook al dente.


3. While the pasta cooks, combine the greens, cream cheese or yogurt, Gruyère, lemon juice, garlic, basil, and salt and pepper in a food processor and process until finely chopped.


4. Reserve about 1/4 cup of the pasta water (or less); drain the pasta and return the pasta to the pot. Add the reserved pasta water to the food processor and process until the sauce is smooth. Add the beans and the sauce to the pasta in the pot and stir to combine thoroughly.


5. Top with more basil, if desired, and Parmesan.

 

nutritional info

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Suggested Pairing


Pair with a Burgundy.









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