Creamy Cannellini Spinach Pasta

I really like Vegan Macaroni and Cheese (it’s one of the top 10 in our house), but when I’m looking for something hardy and satisfying, I turn to this Creamy Cannellini and Spinach pasta.

With this amazingly light, gluten-free whole grain pasta, the protein and slimming fiber in the beans, and the mega doses of vitamin K and vitamin A in the spinach, it’s an entire meal on a plate – all ready in less than 20 minutes.

And it’s not only gluten-free, but it’s also vegan, soy-free, and nut-free, so it’s sure to please everyone.

Gluten-Free Pasta?

If you are trying to find a good gluten-free pasta brand, I gotcha covered. We tested 21 varieties and rated them from the worst gluten-free pasta to the best gluten-free pasta. Check it out!

Four Simple Tips for Making Exceptionally Healthy Pasta

1. Choose whole-grain pasta. Thankfully, that doesn’t necessarily mean cardboard-tasting pasta. We love Tinkyada pasta. It’s not heavy like other whole-grain pasta, it’s gluten-free, and it doesn’t turn mushy like other gluten-free pastas.
2. Top with a healthy sauce.
3. Sneak in some veggies.

Enjoy!

Creamy Cannellini Spinach Pasta

Deliciously creamy vegan pasta that is gluten-free, soy-free, and nut-free.

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Cook Time 18 minutes mins

Course Main Course

YIELD 4 servings

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Ingredients

• 7 – 8 ounces uncooked Tinkyada spaghetti or fettuccine
• 1 – 2 tablespoons olive oil
• 1 small onion, diced small
• 8 ounces (about 2 1/2 cups) frozen, chopped spinach
• 4 – 5 cloves garlic, minced
• 1 1/2 cups (one 15-ounce can) cooked cannellini beans - drained but not rinsed (Do not use the no-salt variety. )
• 3 1/2 teaspoons granulated onion
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 3 tablespoons roasted tahini
• 3 tablespoons lemon juice
• 1 1/4 cups pasta water from cooking pasta

Instructions

• Place beans, seasonings, tahini, and lemon juice in blender. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Set aside.
• Cook pasta according to package directions. Reserve 1 1/4 cups of pasta water when draining pasta. (The pasta water will be added to the blender.)
• While pasta is cooking, sauté onions in oil over medium heat for 2 minutes. Add spinach, cover pan, and cook over medium heat until spinach is tender (about 4 minutes), stirring occasionally.
• Add minced garlic and cook for 1 minute. Remove from heat and set aside.
• When pasta is done, drain pasta reserving 1 1/4 cups of pasta water. Add pasta water to ingredients in blender and blend well until mixture is smooth. This may take several minutes if you don’t have a heavy-duty blender.
• Season to taste.
• Stir blender mixture into spinach mixture. Heat over low heat until hot. Serve over pasta.

Notes

* * * This recipe for Creamy Cannellini Spinach Pasta  is . . . … gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.

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