Imported from the web

Lemon Garlic & White Bean Rigatoni

Name: Lemon Garlic & White Bean Rigatoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g dried pasta of choice (Rigatoni or a similar tube-shaped pasta is recommended.); olive oil (A drizzle, for heating in the pan.); 3 cloves garlic (Finely chopped.); 1 mild red chilli (Finely chopped.); 570 g cannellini beans (Undrained; add the beans with their liquid.); 200 g low-fat quark (Or a similar plant-based alternative.); 150 g baby spinach; 25 g nutritional yeast (Or a little grated cheese.); 1 lemon lemon zest (Zest of the lemon; also use its juice.); 1 lemon lemon juice (Juice of the zested lemon.); salt (To taste; used for seasoning.); black pepper (To taste; used for seasoning.)

Recipe by Craig A Morrison Facebook

Imported by John Tan on SeeMeCook

A quick, creamy pasta with cannellini beans, garlic, mild red chilli and baby spinach, brightened with lemon. Rigatoni or another tube-shaped pasta lets the sauce cling to each bite.

2 servings25 minItalian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

200 g dried pasta of choice (Rigatoni or a similar tube-shaped pasta is recommended.)
olive oil (A drizzle, for heating in the pan.)
3 cloves garlic (Finely chopped.)
1 mild red chilli (Finely chopped.)
570 g cannellini beans (Undrained; add the beans with their liquid.)
200 g low-fat quark (Or a similar plant-based alternative.)
150 g baby spinach
25 g nutritional yeast (Or a little grated cheese.)
1 lemon lemon zest (Zest of the lemon; also use its juice.)
1 lemon lemon juice (Juice of the zested lemon.)
salt (To taste; used for seasoning.)
black pepper (To taste; used for seasoning.)

Steps

1
Cook the dried pasta according to the packet instructions. Reserve some pasta water before draining the pasta.
2
Heat a drizzle of olive oil in a pan.
3
Add the finely chopped garlic and mild red chilli and fry them in the oil.
4
Add the cannellini beans with their liquid and the low-fat quark to the pan.
5
Blend half of the bean mixture until smooth, leaving the other half unblended.
6
Stir the baby spinach through the sauce.
7
Stir in the nutritional yeast and the lemon juice.
8
Add the drained pasta to the sauce and toss to combine, adding reserved pasta water as needed.
9
Taste, season with salt and pepper, and serve.

Notes

The source does not specify amounts for olive oil, pasta water, salt, or pepper, nor provide precise cooking times or temperatures. The transcript reports about 45 g protein per portion.