White Bean and Spinach Pasta
- 36 mintotal time
- $1.40£0.80a serving
- 502473calories
- 1918 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pasta cooked right in a garlicky tomato sauce, with white beans and spinach stirred through.
Ingredients
Serves 4.
- 12 oz dried pasta (penne, rotini or spaghetti), short shapes such as penne
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 5 oz baby spinach
- 1 yellow onion, finely chopped
- 3 garlic cloves, chopped
- ½ cup vegetarian Italian-style hard cheese (Parmesan-style), grated (optional)
- 1 vegetable bouillon cube
- 1 tsp dried oregano
- 2 tbsp olive oil
- salt, to taste
- ½ tsp red pepper flakes, to serve (optional)
Contains: wheat (gluten), celery. Check the label: milk, soy, sulfites. Optional extras contain egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium heat and cook the yellow onion for 5 minutes. Add the garlic and dried oregano for 1 minute.
- Add the tomatoes, crumbled bouillon cube, pasta and 4 cups (1 L) of water. Bring to the boil, then simmer for 12–14 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed. Add a splash more water if it starts to catch.
- Stir in the beans and the spinach for 2 minutes until the spinach wilts and the beans are hot.
- Season with salt and serve with hard cheese and red pepper flakes if using.
Leftovers: Fridge 3 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 350 g dried pasta (penne, fusilli or spaghetti), short shapes such as penne
- 1 × 400 g tin chopped tomatoes
- 1 × 400 g tin cannellini beans, drained and rinsed
- 150 g spinach
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 40 g vegetarian Italian-style hard cheese, grated (optional)
- 1 vegetable stock cube
- 1 tsp dried oregano
- 2 tbsp olive oil
- salt, to taste
- ½ tsp chilli flakes, to serve (optional)
Contains: gluten, celery. Check the label: milk, soya, sulphites. Optional extras contain egg. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large pot on medium heat and cook the onion for 5 minutes. Add the garlic and dried oregano for 1 minute.
- Add the tomatoes, crumbled stock cube, pasta and 1 L of water. Bring to the boil, then simmer for 12–14 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed. Add a splash more water if it starts to catch.
- Stir in the beans and the spinach for 2 minutes until the spinach wilts and the beans are hot.
- Season with salt and serve with hard cheese and chilli flakes if using.
Leftovers: Fridge 3 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 502 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 88 g |
| Fat | 9 g |
| Fiber | 9 g |
| Sodium | 956 mg |
| Calories | 473 |
|---|---|
| Protein | 18 g |
| Carbohydrate | 84 g |
| Fat | 10 g |
| Fibre | 10 g |
| Sodium | 485 mg |
Worked out from the ingredients, 334 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.40 a serving in the US (range $1.07–$1.86) and £0.80 in the UK (range £0.61–£1.06). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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