Superquick weeknight dinner! I love those easy and quick recipes to whip up when you don’t want to spend half an hour or more cooking. This meal is also protein-packed and healthy (use wholemeal pasta to make it even healthier). It is a creamy sauce, just without any soy, rice or spelt cream replacement. Instead I used some bean goodness. I worked with canned beans, you could also soak your own. Tasted delicious!
Here is what you need for 2 portions:
200-250 grams of spaghetti (depending on how much you eat)
1 can cannellini beans (123 grams/4.4 oz)
3 tablespoons olive or sunflower oil
1 glove of garlic (can be omitted)
1 cup frozen spinach
1/2 cup +1/2 cup water or vegetable broth
salt, pepper and nutmeg to taste
In a pot prepare your spaghetti as instructed on the packaging. In another pot, place your frozen spinach with about 1/2 cup of water or vegetable broth over medium heat. In a bowl, combine cannellini beans, oil, garlic, salt, pepper, nutmeg and another 1/2 cup of water or broth. Now it is time for the stick mixer again! Mix the beans until you have a smooth sauce. This took me about 10 seconds. The sauce might still be a bit thick, but you will mix it with the spinach, so don’t worry about the consistency for now. Once the spinach is defrosted, add the bean sauce to the pot, stir and let it simmer for 2 or 3 minutes until the sauce it hot. If you want the sauce to be more liquid, add more water or vegetable broth until the desired consistency. Taste for salt again.
Drain the spaghetti once they are done and add the sauce to the pasta. Give it a good mix and place on plates or into bowls. Garnish with some fresh basil or chili flakes if at hand. You are ready to eat! This should have taken you about 10 minutes. Score! Enjoy with some fresh salad and a glass of white wine!