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Pasta with Creamy White Beans

Smoked cheese and creamy white beans make this pasta a super hearty meatless main - and you can sub the chicken stock for veggie stock to make it fully meatless!
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Pasta with Creamy White Beans

Servings

6

Prep Time

5 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Pasta with Creamy White Beans

Ingredients

  • 1 1/2 teaspoons kosher salt (plus more for the pasta)
  • 1 pound shell pasta
  • 1/4 cup olive oil
  • 1 carrot (peeled and diced)
  • 1 small red onion (diced)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • One 15-ounce can cannellini beans (drained and rinsed)
  • 1 cup low-sodium chicken broth
  • 8 ounces smoked provolone or smoked mozzarella (grated (about 2 cups))
  • One 5-ounce container baby spinach (chopped)

Instructions

  1. This recipe originally appeared on Giada Entertains: Pasta Party.
  2. Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
  3. Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
  4. Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

2 reviews & comments

  • Author's avatar image
    Lex Ward
    ★★★★★
    ★★★★★

    Really easy recipe, and my three children and husband loved it. This made a creamy sauce without it being heavy like a macaroni cheese. Yummy, you could also switch out the chicken stock for veg stock to make it vegan!

  • Author's avatar image
    Allan Misch

    AMAZING! I just made this for lunch. As an American currently living in quarantined Italy (Umbria), I found Giada's current email offering of pantry recipes very useful. This pasta dish was SPECTACULAR. I had to make a few adjustments, as being in quarantine, I didn't have all the ingredients. For the smoked provolone, I substituted speck to get the earthy, smoked flavor burst. I also had to substitute frozen spinach and fusilli pasta. Regardless of the changes, the dish turned out delicious. It was picture perfect as well. The dish paired extremely well with a local Sangiovese wine. I cannot thank Giada enough for the recent recipe offerings. Grazie! Grazie mille! Un grande abbraccio!

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