Recipe © 2013 by Robin Robertson and used by permission of The Harvard Common Press
This creamy pasta dish features a rich sauce made with fresh spinach and white beans for a nutritious one-dish meal that only tastes indulgent. To make this gluten-free, use gluten-free pasta.
- 1 tablespoon olive oil or 1/4 cup water
- 5 garlic cloves, chopped
- 9 ounces spinach, thick stems removed
- 1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
- 1/2 cup vegetable broth
- Salt and freshly ground black pepper
- 1/2 cup plain unsweetened almond milk or other nondairy milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast or 1 tablespoon mellow white miso paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 pound uncooked linguine
- Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the spinach and cook until wilted, 3 minutes. Stir in the beans and broth and season to taste with salt and pepper. Remove from the heat.
- In a food processor or high-speed blender, combine the spinach mixture, almond milk, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Process until smooth. Taste and adjust the seasonings if needed.
- Cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente. Drain well and return to the pot. Pour the sauce over the pasta and toss gently to combine. Serve hot.