Garlic Lemon Chilli & White Bean Pasta

• portions: Serves 2
• temps total: 2 minutes

Ingrédients

Ingredients

200g pasta of choice (dry)

1 tbsp olive oil

3 cloves garlic, finely chopped

1 mild red chilli, finely chopped

1 × 570g jar cannellini beans, undrained

200g low-fat quark, or similar plant-based alternative

150g baby spinach

25g nutritional yeast, or a little grated cheese

Zest + juice of 1 lemon

Instructions

Cook pasta | Cook the dried pasta according to packet instructions in a pot of well salted water until al dente | Meanwhile, make the sauce

Cook aromatics | Heat the olive oil in a large frying pan over a medium heat until hot | Add the garlic and chilli and cook for a couple of minutes until very fragrant but not taking on any colour

Create sauce | Add the cannellini beans with their liquid as well as the quark and bring to a simmer | Once simmering blitz roughly half of the mixture with a hand blender or alternatively mash | Stir through the spinach and allow to wilt, adding a lid if needed to help

Combine | Stir in the the nutritional yeast and lemon juice until combined | Drain the pasta, reserving a good mug of pasta water and add the pasta to the sauce | Toss the sauce until very well combined, adding the salted pasta water as needed until silky | Taste and season with lemon juice and salt to taste

Serve | Top with plenty black pepper and chilli flakes