Garlic Lemon Chilli & White Bean Pasta

Serves 2
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Directions

  1. 1Cook the dried pasta according to packet instructions in a pot of well salted water until al dente.
  2. 2Heat the olive oil in a large frying pan over a medium heat until hot.
  3. 3Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour.
  4. 4Add the cannellini beans with their liquid as well as the quark and bring to a simmer.
  5. 5Once simmering, blitz roughly half of the mixture with a hand blender or alternatively mash.
  6. 6Stir through the spinach and allow to wilt, adding a lid if needed to help.
  7. 7Stir in the nutritional yeast and lemon juice until combined.
  8. 8Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce.
  9. 9Toss the sauce until very well combined, adding the salted pasta water as needed until silky.
  10. 10Taste and season with lemon juice and salt to taste.
  11. 11Top with plenty black pepper and chilli flakes.

Ingredients

  • 200 g pasta of choice
  • 1 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 mild red chilli, finely chopped
  • 1 jar (570g) cannellini beans, undrained
  • 200 g low-fat quark, or similar plant-based alternative
  • 150 g baby spinach
  • 25 g nutritional yeast, or a little grated cheese
  • 1 lemon
  • black pepper
  • chilli flakes
  • salt

Equipment

potlarge frying panhand blender

Tips

  • A cylindrical pasta shape works nicely as the thick sauce finds its way into each tube.
  • If you're half decent with a knife, you can get everything done while the pasta cooks.