Gluten-free vegan pasta with creamy white bean sauce

I rarely eat pasta.

I prefer sweet cфrbs like my special muffins, cakes etc. – pasta in my family is more kid’s and husband’s food.

Just a few days ago I found very beautiful book about Italian cuisine where pictures of pasta were so impressive that I decided: I am finally going to go for it and make myself a bowl of pasta.

So, obviously, I would never eat JUST some pasta, MY pasta is supposed to be something special: healthy, tasty, very easy to cook and also suitable for husbands and kids.

So… here we go! Gluten-free (or regular pasta if you wish) and with an amazing creamy sauce that no one will never tell is made from beans. Surprisingly good for your stomach and your budget at the same time, ’cause what can be cheaper than pasta and beans? Right? 

Want some delicious food during this crazy quarantine time? My recipe is for you. Ready? Let’s go cooking!

We will need:

Pasta for 2 (I use gluten-free spaghetti)

200 g. of canned white beans (or you can boil yours)

1 celery stick

1/4 of white onion

Large bunch of fresh spinach or a mix of leafy greens

1/4 cup of plant based milk

Vegetable oil

1 table spoon of lemon juice or light vinegar

Salt, pepper, dry Herbs of Provence, dry garlic

Boil your pasta.

Chop your onions, celery.

Pour some oil on the pan and sauté your vegetables. Drain your beans and add them to the vegetables.

Add spinach or other greens of your choice. Sauté for 3 minutes then put everything in a blender and mix.

You should get a creamy and delicious sauce. Add lemon juice and oil to taste. Add milk.

That’s it!

Mix with your pasta, let it sit for 5 minutes so the pasta can absorb the sauce. Serve! Easy, tasty and super healthy! Enjoy and …stay safe.