Creamy Spinach and Bean Pasta

Por Spain on a Fork · 20 min

Ingredientes

Modo de preparo

1. Fill a stockpot a little over halfway with water, salt it generously and bring it to a boil over high heat.
2. Heat a large frying pan over medium heat and add the olive oil.
3. Add the chopped onion and garlic and stir for 3-4 minutes until the onion is slightly translucent.
4. Stir in the flour for 2 minutes, then add the oregano, paprika and crushed red pepper and mix quickly.
5. Pour in the vegetable broth and milk and stir gently for a couple of minutes until the sauce is slightly creamy, about 3-4 minutes.
6. Add the drained and rinsed white beans, season with salt and pepper, then lower the heat and simmer the sauce.
7. Meanwhile, add the pasta to the boiling water and stir every 2-3 minutes so it cooks evenly and does not stick.
8. Roughly chop the spinach and add it to the sauce in batches, stirring gently until it wilts.
9. When the pasta is al dente, use a large slotted spoon to move it straight into the sauce pan, then turn off the heat.
10. Stir in the grated cheese and lemon juice until well mixed.
11. Serve straight from the pan, topped with grated cheese and chopped chives.

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