Garlic Lemon Chilli & White Bean Pasta
Serves 2
Directions
- 1Cook the dried pasta according to packet instructions in a pot of well salted water until al dente.
- 2Heat the olive oil in a large frying pan over a medium heat until hot.
- 3Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour.
- 4Add the cannellini beans with their liquid as well as the quark and bring to a simmer.
- 5Once simmering, blitz roughly half of the mixture with a hand blender or alternatively mash.
- 6Stir through the spinach and allow to wilt, adding a lid if needed to help.
- 7Stir in the nutritional yeast and lemon juice until combined.
- 8Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce.
- 9Toss the sauce until very well combined, adding the salted pasta water as needed until silky.
- 10Taste and season with lemon juice and salt to taste.
- 11Top with plenty of black pepper and chilli flakes.
Ingredients
- 200 g pasta of choice (dry)
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 mild red chilli, finely chopped
- 570 g jar 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 lemon zest + juice
- black pepper
- chilli flakes
- salt
Equipment
potlarge frying panhand blenderlid
Tips
- A cylindrical pasta shape works nicely because the blended beans create a thick sauce that finds its way into each tube.
- If you are half decent with a knife, you can get everything done while the pasta cooks.
- Reserve a good mug of pasta water to adjust the sauce consistency.
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