One Pan White Bean Spinach Pasta
This white bean pasta with spinach is a one-pan recipe with cozy and comforting vibes. It’s satisfying yet light and so simple that it’s sure to be a star in your easy dinner rotation.
I love an easy recipe, and this pasta dish with white beans and spinach is a favorite. It has simple ingredients and cooks in one pan, so clean-up is no big deal. It’s one of the dinner recipes I turn to when I want to go meatless because it’s hearty and comforting, but doesn’t have that weigh-you-down feeling. In other words, I love it.
Ingredients
- Beans: I love white beans in this dish because they have a soft and creamy texture. I’ve also made it with chickpeas, which work great but have a firmer texture.
- Sauce: I keep it simple with jarred marinara sauce and some cream to add a touch of richness. I also add some water since the pasta cooks in the sauce. Some oregano, garlic, salt, and pepper add a little more flavor.
- Fresh spinach: I haven’t tried it yet, but I think kale would be great in this dish, too. If you try it, you may need to cook it a few minutes longer so it’s tender.
- Marinara sauce: Use your favorite jarred sauce. Makes things easy!
- Pasta: I use cavatappi, but any short pasta shape with a 10 to 12 minute cooking time on the box will work. Since we’re cooking the pasta in the sauce, it takes a little longer to cook than boiling it separately.
- Cheese: I like to melt some mozzarella and Parmesan cheese on top before serving the pasta.
- Fresh parsley: For garnish, of course!
How to Make It
☑️ Cook the Spinach
First, heat the oil in a large pan over medium heat. Add the oregano and garlic and stir for 30 seconds or so.
Add the salt and spinach, stir, and cook it until it wilts.
☑️ Cook the Pasta
Add the marinara sauce and water, stir, and bring the mixture to a simmer. Add the pasta and stir it into the sauce so it’s covered.
Cover the pan and cook the pasta for about 15 minutes, stirring every few minutes, until the pasta is tender.
☑️ Simmer
Add the beans and cream. Stir and simmer the sauce for another minute or until the beans are warmed.
☑️ Melt
Sprinkle the mozzarella and Parmesan cheese over the top of the pasta. Turn off the heat, and cover the pan with a lid until the cheese has melted. Garnish with parsley for serving.
More One Pan Pasta Recipes
PrintOne Pan White Bean Spinach Pasta
Pasta with creamy white beans, fresh spinach, marinara, and a touch of cream cooks in one pan on the stove for an easy-to-clean-up dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One Pot
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 4 ounces fresh spinach, chopped
- 1 (32-ounce) jar of marinara sauce
- 1 1/2 cup water
- 6 ounces cavatappi (or penne)
- 1 (15-ounce) can low-sodium cannellini beans, drained and rinsed
- 1/4 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Heat the oil in a large pan over medium heat. Add the garlic and oregano, and stir them into the oil. Once fragrant, after about 30 seconds or so, add the salt and chopped spinach.
- Stir the spinach until it’s wilted, about a couple of minutes. Add the marinara sauce and water. Stir to combine and bring to a strong simmer.
- Add the pasta, stir, and cover the pan with a lid. Cook the pasta for about 15 minutes, stirring occasionally, or until tender.
- Stir in the beans and cream. Stir for a minute and then sprinkle both kinds of cheese over the top. Turn off the heat and cover the pan to melt the cheese. Garnish with parsley for serving.
Notes
I’ve used arrabbiata sauce instead of marinara before, and it’s a nice substitute if you want a spicy sauce. You can also use marinara and add a few pinches of red pepper flakes when you heat the olive oil.
I’ve also swapped out the cannellini beans for chickpeas to switch it up. I like the white beans best because they have a creamy texture, but the chickpeas are good, too.
If you want to lighten it up a bit, use the same amount of half and half in place of the cream.
Nutrition
- Calories: 495
- Sugar: 12.9g
- Sodium: 1402.9mg
- Fat: 13.5g
- Saturated Fat: 3.7g
- Unsaturated Fat: 6.7g
- Trans Fat: 0.1g
- Carbohydrates: 78.5g
- Fiber: 14.5g
- Protein: 26g
- Cholesterol: 19mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Meatless Recipes
- Mushroom Flatbread Pizza
- Orzo Pasta with Zucchini and Chickpeas
- Eggplant Casserole
- Black Bean Enchiladas
I hope you try this pasta recipe soon!
Happy cooking,
Super easy one pan pasta dish with great flavor! The cannellini beans really add a heartiness without being heavy.
Glad you liked it!