Ingredients
For the pasta
- Pasta of choice |200g| (dry)
- Olive oil |1 tbsp|
- Garlic cloves |3| finely chopped
- Mild red chilli |1| finely chopped
- Cannellini beans |1 x 570g jar| undrained
- Low-fat quark |200g| or similar plant-based alternative
- Baby spinach |150g|
- Nutritional yeast |25g| or a little grated cheese
- Zest + juice of lemon |1|
Ingredients
For the salad
Method
Cook pasta
- Cook the dried pasta according to packet instructions in a pot of well salted water until al dente
- Meanwhile, make the sauce
Cook aromatics
- Heat the olive oil in a large frying pan over a medium heat until hot
- Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour
Create sauce
- Add the cannellini beans with their liquid as well as the quark and bring to a simmer
- Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash
- Stir through the spinach and allow to wilt, adding a lid if needed to help
Combine
- Stir in the the nutritional yeast and lemon juice until combined
- Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce
- Toss the sauce until very well combined, adding the salted pasta water as needed until silky
- Taste and season with lemon juice and salt to taste
Serve
- Top with plenty black pepper and chilli flakes
Method
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