Creamy and Healthy Spinach Artichoke Pasta
Blended canned white beans create a creamy sauce for this healthy spinach artichoke pasta. Toss in whole wheat pasta and this healthy comfort food recipe packs a nutritious punch full of fiber, plant-based protein, calcium and more!
Nut Free, Gluten Free option, Soy Free, Egg Free
Ingredients
Scale
- 8 oz whole wheat penne pasta (or any pasta variety)
- 1 tablespoon salt
- 1 15oz can white cannellini beans, drained and rinsed
- 1 garlic clove, chopped
- ¾ cup vegetable or chicken broth, divided
- 1 tablespoon butter, butter substitute or olive oil
- 1 15oz can quartered artichokes, drained
- 1 10oz package frozen spinach, thawed with excess water squeezed out
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded mozzarella cheese
- ¼ teaspoon freshly ground black pepper
- Crushed red pepper flakes
Instructions
- Cook pasta. Bring a large pot (~ 5 quarts) of water to a boil. Add salt to the boiling water. Boil pasta for 11-13 minutes until al dente. Drain in a colander and set aside.
- While cooking the pasta, prepare the spinach artichoke sauce. In a high-powered blender or food processor blend together canned cannellini beans, garlic, and ½ cup vegetable broth. Set sauce aside.
- Heat butter or oil a large skillet over medium heat. Add canned artichokes, cooking until lightly browned, about 4-5 minutes. Add spinach and parmesan cheese to the skillet and toss together. Last, add the sauce, mozzarella cheese, and another ¼ cup of vegetable broth. Toss together.
- When pasta is done cooking add it to the skillet. Toss together so pasta and veggies are coated in sauce. Season with black pepper. Sprinkle with additional parmesan cheese and crushed red pepper flakes before serving. Enjoy!
Notes
To re-heat you can either add to a skillet with some extra broth or bake in an oven-safe dish until warmed.