One-Pot Creamy Bean, Spinach and Parmesan Pasta

Ingredients

• 1 box pasta (One standard 16-ounce box; short pasta is likely easiest for one-pot cooking.)
• 1 can canned beans (Drained and rinsed; any mild bean such as cannellini, great northern, or kidney beans may be used.)
• 2 cloves garlic (Minced. The transcript jokingly mentions 10 cloves, but first states 2 cloves; 2 cloves is used here.)
• 2 tbsp olive oil (For gently sizzling the garlic.)
• 1 can tomato paste (The transcript states one can; a standard small can is assumed.)
• 60 ml martini or dry white wine (The transcript says to pour in a small martini. This is interpreted as approximately 1/4 cup of a martini or dry wine for deglazing; omit if preferred.)
• 4 cup vegetable or chicken broth (Use enough broth for the pasta to cook in the pot; the exact amount was not stated.)
• 0.5 cup heavy cream (The transcript calls for a touch of cream; adjust to taste.)
• 3 cup fresh spinach (Chopped; use more or less depending on the amount available.)
• 0.25 cup fresh basil (Chopped.)
• 0.5 cup Parmesan cheese (Finely grated, plus additional cheese for serving if desired.)
• salt (To taste; broth and Parmesan may already be salty.)
• black pepper (To taste.)

Steps

1. 1

   Warm the olive oil in a large Dutch oven or heavy pot over medium heat. Add the minced garlic and cook until it makes a gentle sizzle and smells fragrant, about 30 seconds to 1 minute; do not let it brown.

2. 2

   Add the tomato paste and stir it into the garlic and oil. Cook for 1 to 2 minutes, stirring, until the paste darkens slightly and coats the bottom of the pot.

3. 3

   Pour in the small martini or dry white wine. Scrape the bottom of the pot with a wooden spoon to loosen the tomato and garlic, then simmer for about 1 minute until slightly reduced.

4. 4

   Add the broth and stir well to combine. Bring the liquid to a steady simmer.

5. 5

   Add the pasta to the simmering broth. Stir immediately so the pieces do not stick together or to the bottom of the pot.

6. 6

   Cook the pasta uncovered according to its package timing, usually about 9 to 12 minutes, stirring frequently. Maintain a gentle simmer and add a little more broth or water if the pot becomes dry before the pasta is tender.

7. 7

   Add the drained, rinsed beans and continue simmering for 2 to 3 minutes, until the beans are heated through and the pasta is fully al dente.

8. 8

   Stir in the cream. Let the mixture return briefly to a gentle simmer until the sauce looks lightly creamy and coats the pasta.

9. 9

   Add the chopped spinach and basil. Stir until the spinach wilts, about 1 to 2 minutes, while keeping some green color and freshness.

10. 10

    Turn off the heat and stir in the grated Parmesan until melted and evenly distributed. Season with salt and black pepper to taste, then serve hot with more Parmesan sprinkled over the top.

Notes

The transcript is playful and leaves several quantities unspecified, so broth, cream, wine or martini, greens, basil, and Parmesan amounts are practical estimates. For a nonalcoholic version, replace the martini or wine with additional broth. Serve immediately; the pasta will continue absorbing liquid as it rests, so loosen leftovers with broth or water when reheating.

Nutrition per serving

• main
• one-pot
• pasta
• vegetarian
• comfort food
• quick meal
• stovetop
• high-fiber