Cannellini Bean & Spinach Pasta (Vegan + Gluten Free)

I was going to start off by saying that this was such an easy one pot meal that there was no excuse to not make it and then I realized you needed two pots. One for the pasta and then the proper one pot for the sauce and eventually pasta. So technically it ends up being a one-pot dish if you ignore the pot you used to cook the pasta.

That’s really beside the point though because even though it is a two-pot dish it is so simple that there’s still no excuse not to make it. It’s less than 10 ingredients and comes together in 30 minutes or less. If that doesn’t scream simple weeknight dinner then I don’t know what does.

This is hearty and delicious while still being light and fresh. It’s great on it’s own or you can add a simple salad on the side to go with it.

If you do try this recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

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Canellini Bean & Spinach Pasta (Vegan + GF)

Course Dinner
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Modern Little Victories

Ingredients

  • 8 oz penne pasta GF if needed
  • 8 oz spinach
  • 1 tbsp olive oil
  • 2 tsp chili flakes
  • 3 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can cannellini beans
  • 1 2.25 oz can black olives
  • 1 6.5 oz jar marinated artichokes
  • salt and pepper to taste

Instructions

  1. Put 4-5 cups of water over in a medium size pot over medium-heat and bring to a boil.
  2. Heat olive oil in a separate sauce pan over medium heat to sautee spinach. Let spinach cook until it’s wilted. Chop your garlic (or just use a garlic press because you can’t be bothered to chop it like mwhile your spinach is cooking. Once it’s done remove the spinach from the pan and add in the garlic to cook. Add a little more olive oil if you need to for the garlic. Add chili flakes. Once garlic is cooked add in your tomatoes.
  3. Add salt and pepper to taste and let the sauce simmer for 15-20 minutes. Rough chop your spinach, olives, and artichokes. Add in your pasta and cook about 2 minutes less than package instructions. The pasta will continue to cook when you add it into the tomato sauce so you don’t want it to end up to mushy.
  4. When your pasta is done drain the water (reserving about a cup to add to the sauce if needed add the pasta into the tomato sauce. Stir together and add your spinach, artichokes, beans, and olives. Let cook for another couple of minutes until your pasta is done and serve immediately with vegan parmesan.

 

 


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4 Comments

    1. So sorry about that! Thanks for letting me know! Add it with the spinach artichokes and olives right towards the end. I’ll edit the recipe ASAP! Thanks again 😊

    1. I wouldn’t use chili powder but chili flakes & red pepper flakes are the same thing and that’s what you need if you want to add a bit of spice. Just like you would on pizza! The amount is up to you. If you just want a little bit of spice I would just sprinkle some on top when you serve. If you want a bit more you can add 1 tsp to the sauce and work your way up from there. I think a little goes a long way in this dish so I like to just sprinkle some on top 😊

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