Garlic Lemon Chilli & White Bean Pasta
Serves 2
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Garlic Lemon Chilli & White Bean Pasta
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Serves 2
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Directions
1
Cook the dried pasta according to packet instructions in a pot of well salted water until al dente.
2
Cook the dried pasta according to packet instructions in a pot of well salted water until al dente.
3
Cook the dried pasta according to packet instructions in a pot of well salted water until al dente.
4
Heat the olive oil in a large frying pan over a medium heat until hot.
5
Heat the olive oil in a large frying pan over a medium heat until hot.
6
Heat the olive oil in a large frying pan over a medium heat until hot.
7
Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour.
8
Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour.
9
Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour.
10
Add the cannellini beans with their liquid as well as the quark and bring to a simmer.
11
Add the cannellini beans with their liquid as well as the quark and bring to a simmer.
12
Add the cannellini beans with their liquid as well as the quark and bring to a simmer.
13
Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash.
14
Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash.
15
Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash.
16
Stir through the spinach and allow to wilt, adding a lid if needed to help.
17
Stir through the spinach and allow to wilt, adding a lid if needed to help.
18
Stir through the spinach and allow to wilt, adding a lid if needed to help.
19
Stir in the nutritional yeast and lemon juice until combined.
20
Stir in the nutritional yeast and lemon juice until combined.
21
Stir in the nutritional yeast and lemon juice until combined.
22
Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce.
23
Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce.
24
Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce.
25
Toss the sauce until very well combined, adding the salted pasta water as needed until silky.
26
Toss the sauce until very well combined, adding the salted pasta water as needed until silky.
27
Toss the sauce until very well combined, adding the salted pasta water as needed until silky.
28
Taste and season with lemon juice and salt to taste.
29
Taste and season with lemon juice and salt to taste.
30
Taste and season with lemon juice and salt to taste.
31
Top with plenty black pepper and chilli flakes.
32
Top with plenty black pepper and chilli flakes.
33
Top with plenty black pepper and chilli flakes.
Ingredients
200 g pasta of choice (dry)
200 g pasta of choice (dry)
200 g pasta of choice (dry)
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
3 cloves garlic, finely chopped
3 cloves garlic, finely chopped
3 cloves garlic, finely chopped
1 mild red chilli, finely chopped
1 mild red chilli, finely chopped
1 mild red chilli, finely chopped
570 g jar cannellini beans, undrained
570 g jar cannellini beans, undrained
570 g jar cannellini beans, undrained
200 g low-fat quark, or similar plant-based alternative
200 g low-fat quark, or similar plant-based alternative
200 g low-fat quark, or similar plant-based alternative
150 g baby spinach
150 g baby spinach
150 g baby spinach
25 g nutritional yeast, or a little grated cheese
25 g nutritional yeast, or a little grated cheese
25 g nutritional yeast, or a little grated cheese
1 Zest + juice of lemon
1 Zest + juice of lemon
1 Zest + juice of lemon
Equipment
pot
large frying pan
hand blender
Tips
A cylindrical pasta shape works nicely
Half the beans are blended to create a thick sauce
Add salted pasta water as needed until silky
Top with plenty black pepper and chilli flakes