Creamy Spinach and Cannellini Bean Pasta

creamy spinach and cannellini bean pasta from the side

This spinach and cannellini bean pasta is creamy, delicious and super easy to make. It’s simple, hearty and healthy all at once while only taking 25 minutes from start to finish. It’s become one of my favourite weeknight meals over the last few years while also being great for meal prepping and making a tasty lunch.

Next to being absolutely delicious, my favourite thing about this pasta dish is the timing (can you tell I’m Swiss?). You can prep all your ingredients for the sauce and start frying the chopped onion while bringing the pasta water to the boil. Then, once you’ve added the pasta (I like using orecchiette or farfalle) to the boiling water, you can add the frozen spinach to the sauce. When the pasta is al dente, mix it in with the sauce and voil√† – dinner is on the table!

If you’re looking for more delicious pasta recipes, make sure to also check out these:

I hope you enjoy this spinach and cannellini bean pasta. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. Seeing them makes my day!


creamy spinach and cannellini bean pasta close up from above
creamy spinach and cannellini bean pasta close up from above

Spinach and Cannellini Bean Pasta

Delicious and easy weeknight pasta, made in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian, modern
Servings 4 people


  • 1 brown onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 250 g frozen spinach
  • 1 can cannellini beans
  • 200 g soy milk
  • 1 tbsp nutritional yeast
  • 500 g pasta (e.g. orecchiette or farfalle)
  • salt and pepper to taste


  • Fill a pot with water and bring it to the boil.
  • In the meantime, chop the onion and add it to a second pot together with the olive oil. Fry the onion for about 5 minutes, stir occasionally.
  • Thinly slice the garlic cloves. Drain and rinse the cannellini beans. Add the sliced garlic, cannellini beans and dried oregano to the onion and fry for 2-3 minutes. Add a splash of water if needed.
  • At this point, the pasta water should be boiling. Salt the pasta water so it tastes like the sea, I usually use 2-3 large pinches. Then add the pasta and cook it until al dente.
    (I usually set a timer to 2 minutes less than the recommended cook time and then taste the pasta for done-ness. It's often perfectly cooked at that point but if not, I'll let it cook for another minute or two.)
  • Add the frozen spinach to the beans and cook for 5 minutes. Stir occasionally.
  • Now, stir the soy milk and nutritional yeast into the sauce. Season with salt and pepper to taste.
  • Once the pasta is done, drain the water and add it to the sauce. Mix everything together and serve with a drizzle of olive oil.
Keyword cannellini beans, pasta, spinach, vegan
Nutrition Facts
Spinach and Cannellini Bean Pasta
Amount Per Serving
Calories 635.9 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 3g
Cholesterol 0mg0%
Sodium 316.3mg14%
Potassium 655.5mg19%
Carbohydrates 118.6g40%
Fiber 12.5g52%
Sugar 6.2g7%
Protein 27.5g55%
Vitamin A 7534.4IU151%
Vitamin C 9.6mg12%
Calcium 259.8mg26%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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