This dish packs 15g fibre + 20g protein per serving and comes together in 10 mins!

Ingredients

• 200 g Whole Wheat Pasta (any short shape such as penne or fusilli)
• 1 cup Canned White Cannellini Beans (drained and rinsed)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Nutritional Yeast (adds cheesy flavor, optional)
• 2 cups Fresh Spinach (roughly chopped)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tsp Red Pepper Flakes (optional, for heat)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook according to package directions (about 8 minutes) until al dente.

   Time: PT8M

   Temperature: boiling

2. Blend Bean Sauce

   While the pasta cooks, combine the drained white beans, olive oil, minced garlic, lemon juice, nutritional yeast, a pinch of salt and pepper in a bowl. Use an immersion blender (or regular blender) to puree until completely smooth.

   Time: PT2M

3. Combine & Wilt Spinach

   Drain the pasta and return it to the pot. Stir in the bean sauce, adding a little reserved pasta water if needed to coat the pasta evenly. Add the chopped spinach and toss over low heat for 1‑2 minutes until wilted.

   Time: PT2M

   Temperature: medium

4. Plate and Serve

   Divide the creamy pasta between two plates, drizzle with a little extra olive oil if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

8 g

Fiber

15 g