Ingredients
- SpinneysFOOD Spinach Ricotta Ravioli 250g
- Garlic 2 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Cannellini Beans 800g
- Vegetable stock 250ml
- SpinneysFOOD Full Fat Milk 125ml
- SpinneysFOOD Parmigiano Reggiano Grated 6 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Lemon juice 1 tbsp
- SpinneysFOOD Fresh Parsley To serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Creamy magic bean pasta
Italian 15 Mins Prep · 20 Mins Cook
- Bring a large pot of salted water to a boil. Cook the ravioli pasta according to the package instructions until al dente. Drain and set aside.
- Mince the garlic.
- In a saucepan, heat the olive oil over a medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the cannellini beans, stock, full fat milk (or plant-based milk), 2 tablespoons of Parmigiano cheese or nutritional yeast, salt and pepper. Simmer for 5-7 minutes until the beans are heated through.
- Carefully transfer the bean mixture to a blender. Blitz until smooth and creamy. If needed, add more vegetable stock to reach your desired consistency.
- Pour the creamy cannellini sauce over the cooked pasta. Gently toss until the pasta is evenly coated. Taste and adjust the seasoning, if necessary. Add lemon juice for a touch of brightness.
- Chop the parsley.
- Serve the pasta topped with parsley and extra cheese (grated Parmigiano Reggiano or vegan Parmesan cheese).