Creamy Spinach and Bean Pasta
🇪🇸 Spain
Ingredients
- 8 oz penne pasta
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, roughly chopped
- 1 1/2 tbsp all purpose flour
- 1 tsp dried oregano
- 1/2 tsp sweet smoked Spanish paprika
- 1/4 tsp crushed red pepper
- 3/4 cup vegetable broth
- 1 cup low fat milk, at room temperature
- 1 can white beans (15 oz), drained and rinsed
- 5 oz fresh spinach
- 2 tbsp grated Manchego cheese
- 2 tsp lemon juice
- sea salt and black pepper, to taste
- grated cheese and chopped chives, for garnish
Steps
- Bring a large pot of generously salted water to a boil.
- Meanwhile, heat olive oil in a large fry pan over medium heat.
- Add onion and garlic; cook 3-4 minutes until onion is slightly translucent.
- Stir in flour and cook, stirring, for 2 minutes.
- Add oregano, paprika, and crushed red pepper; mix quickly.
- Pour in vegetable broth and milk; stir gently for a couple of minutes until sauce thickens slightly.
- Add white beans, season with salt and pepper, stir, then reduce heat to low and simmer.
- Cook pasta in the boiling water, stirring occasionally, until al dente according to package instructions.
- Roughly chop spinach and add to the simmering sauce in batches, stirring until wilted.
- Using a slotted spoon, transfer cooked pasta directly into the sauce; turn off heat.
- Stir in grated cheese and lemon juice until well combined.
- Serve immediately, garnished with extra grated cheese and chopped chives.
Source: spainonafork.com