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🍝 Creamy Pasta with White Beans

500 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Dice it into small cubes.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Wash the thyme and dry it. Pluck the leaves from the stems.
  4. 4. Place the beans in a sieve. Rinse them with cold water and let them drain well.
  5. 5. Wash the lemon under hot water. Grate about one teaspoon of zest and squeeze out the juice.
  6. 6. Wash the spinach and let it drain.
  7. 7. Bring about five liters of salted water to a boil in a large pot.
  8. 8. Heat two tablespoons of olive oil in a pan over medium heat.
  9. 9. Sauté the onions and garlic for about two minutes until translucent.
  10. 10. Add the beans and thyme. Cook everything for another four minutes.
  11. 11. Add the pasta to the boiling water. Cook it for about nine minutes until al dente (firm to the bite).
  12. 12. Place the beans, lemon zest, two tablespoons of lemon juice, two tablespoons of olive oil, and about 50 milliliters of pasta water into a tall container.
  13. 13. Blend the mixture until smooth.
  14. 14. Season the sauce with salt, pepper, and a little lemon juice.
  15. 15. Roughly chop the hazelnuts.
  16. 16. Drain the pasta and return it to the pot.
  17. 17. Add the bean sauce and spinach. Mix everything well.
  18. 18. Let the spinach wilt in the pot.
  19. 19. Serve the pasta on plates.
  20. 20. Sprinkle the chopped hazelnuts over it and serve the dish.

Nutrition per serving