This creamy spinach white bean pasta is a go-to dinner in my kitchen, especially on busy weeknights. I love how it comes together quickly with pantry staples and fresh greens. The sauce is velvety from the blended beans, and the aroma of garlic and sautéed spinach always feels comforting.

I often serve this dish when I want something hearty but not heavy. It’s satisfying enough for a main, and the leftovers reheat well for lunch the next day. The combination of tender pasta, creamy sauce, and wilted spinach is both simple and genuinely flavorful.

What makes this recipe special is how the white beans add creaminess without needing much dairy. The sauce clings to every bite, and the hint of lemon keeps things bright. It’s a practical, reliable meal that never feels fussy.

Whether I’m feeding family or just myself, this pasta is a staple because it’s flexible and always hits the spot. I keep the ingredients on hand, so I can make it even when the fridge is nearly empty.

Quick Facts

Why You’ll Love It

This pasta is a weeknight favorite for its creamy texture, wholesome ingredients, and ease. The sauce is rich without being heavy, and it’s packed with flavor from garlic, lemon, and spinach. It’s a dish that feels both nourishing and comforting.

• Ready in about 30 minutes
• Uses simple pantry and fridge staples
• Naturally creamy from white beans
• Customizable with different greens or pasta shapes
• Leftovers reheat well
• Balanced, satisfying flavors

Ingredients

This recipe relies on basic ingredients: pasta, canned white beans, fresh spinach, and a few aromatics. The beans make the sauce creamy, while spinach adds color and freshness. A touch of lemon brightens everything up. You likely have most of these items already in your pantry or fridge.

• 12 oz (340 g) short pasta (penne, fusilli, or rigatoni)
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz/425 g) can white beans (cannellini or great northern), drained and rinsed
• 1/2 cup (120 ml) low-sodium vegetable broth (plus more as needed)
• 1/2 cup (120 ml) whole milk or unsweetened plant milk
• 5 oz (140 g) fresh baby spinach
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 cup (25 g) grated Parmesan cheese, plus more for serving (optional)

Step-by-Step Instructions

This pasta comes together in a few straightforward steps. You’ll cook the pasta, blend a portion of the beans for the sauce, then combine everything in one pan. It’s a simple process that rewards you with a creamy, satisfying meal.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until softened.
3. Add garlic and cook for 1 minute, stirring, until fragrant.
4. Set aside 1/3 of the white beans. In a blender or food processor, blend remaining beans with vegetable broth and milk until smooth.
5. Add the blended bean mixture to the skillet with onions and garlic. Stir in salt, black pepper, and red pepper flakes if using.
6. Simmer on low for 3–4 minutes, stirring occasionally, until slightly thickened. Add more broth if needed to reach a creamy sauce consistency.
7. Stir in spinach and reserved whole beans. Cook 2–3 minutes until spinach is wilted.
8. Add drained pasta to the skillet. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems too thick.
9. Stir in lemon zest, lemon juice, and Parmesan. Taste and adjust seasoning as needed.
10. Serve hot, topped with extra Parmesan and a drizzle of olive oil if desired.

Chef Tips

A few simple tips will help you get the best results from this recipe. Adjust the sauce thickness to your liking, and don’t skip the lemon—it really brightens the flavors. Use the reserved pasta water to make the sauce as creamy as you want.

• Blend beans thoroughly for a smooth sauce.
• Add spinach in batches if your pan is crowded.
• Use freshly grated Parmesan for best flavor.
• Taste and adjust salt and lemon juice before serving.
• Reserve extra pasta water in case the sauce thickens too much.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different beans, greens, or pasta shapes based on what you have. Dairy and non-dairy options both work well for the sauce.

• Use navy beans or chickpeas instead of cannellini.
• Substitute kale or arugula for spinach.
• Try oat, soy, or almond milk for a dairy-free version.
• Swap penne for spaghetti or any short pasta.
• Omit Parmesan or use nutritional yeast for a vegan option.
• Chicken or mushroom broth can replace vegetable broth.

Storage & Reheating

Leftovers keep well and make a great lunch. Store the pasta in an airtight container and reheat gently. Add a splash of broth or milk to loosen the sauce as needed.

• Refrigerate leftovers up to 3 days.
• Reheat in a skillet over low heat, adding liquid to loosen.
• Microwave in short bursts, stirring between each.
• Freeze for up to 2 months (texture may change slightly).

Perfect Pairings

This pasta pairs well with simple sides or a crisp glass of wine. I often serve it with a green salad or roasted vegetables. For drinks, choose something light and refreshing.

• Crisp white wine (Sauvignon Blanc or Pinot Grigio)
• Garlic bread or focaccia
• Simple green salad with lemon vinaigrette
• Roasted asparagus or broccoli

FAQs

Here are answers to some common questions about this recipe. These tips should help you adapt or troubleshoot as needed. If you have other questions, feel free to experiment—this recipe is very forgiving.

Nutritional Note

Nutrition will vary by ingredients, but each serving provides protein, fiber, and moderate calories. For detailed info, use your favorite nutrition calculator.