White Bean and Cauliflower Pasta with Mushrooms and Spinach

If you're in search of a deliciously creamy and comforting pasta dish, look no further than this White Bean and Cauliflower Pasta with Mushrooms and Spinach. This recipe takes the classic comfort of pasta and elevates it with a rich, plant-based sauce that is both nutritious and satisfying. The secret lies in blending tender cauliflower and protein-packed white beans into a velvety sauce, making it perfect for those seeking a healthier alternative without sacrificing flavor. Sautéed mushrooms add a delightful earthiness, while fresh spinach provides vibrant color and a boost of nutrients. Finished with your choice of pasta and a sprinkle of Parmesan or nutritional yeast, this dish is both versatile and easy to prepare. Whether you're cooking for a quick weeknight meal or impressing guests, this creamy pasta will surely become a new favorite in your recipe repertoire. Enjoy as a hearty main course or pair it with a salad for a complete meal that everyone will love.

Ingredients

- Pasta:

  - 12 oz (340g) pasta of your choice (such as penne or fettuccine)

  - Salt for the pasta water

- Creamy Sauce:

  - 1 tablespoon olive oil

  - 1 onion, finely chopped

  - 3 cloves garlic, minced

  - 8 oz (225g) mushrooms, sliced

  - 1 can (15 oz/425g) white beans, drained and rinsed

  - 1 small head of cauliflower, cut into florets (about 3 cups)

  - 1 cup vegetable broth

  - 1/2 cup unsweetened plant-based milk

  - 1/2 teaspoon dried thyme

  - Salt and pepper to taste

  - 4 cups fresh spinach

  - 1-2 tablespoon nutritional yeast

Instructions

1. Cook the Pasta:

   - Bring a large pot of salted water to a boil.

   - Add the pasta and cook according to package instructions until al dente.

   - Reserve 1/2 cup of pasta water, then drain and set aside.

2. Prepare the Creamy Bean and Cauliflower Sauce:

   - Steam or boil the cauliflower florets until tender, about 8-10 minutes.

   - In the meantime, heat 1 tablespoon olive oil in a large skillet over medium heat.

   - Add the chopped onion and sauté until translucent, about 3-4 minutes.

   - Stir in the garlic and cook for an additional minute.

3. Blend the Sauce:

   - Transfer the cooked cauliflower, white beans, sautéed onion and garlic, vegetable broth, plant-based milk, thyme, nutritional yeast, salt, and pepper to a blender or food processor.

   - Blend until smooth and creamy. Adjust seasoning to taste.

4. Cook the Mushrooms:

   - In the same skillet, add the sliced mushrooms, cooking until brown and soft, about 5-7 minutes.

5. Combine Spinach and Sauce:

   - Pour the creamy sauce back into the skillet with the mushrooms and heat gently.

   - Add the spinach, stirring until wilted.

6. Combine with Pasta:

   - Toss the cooked pasta into the skillet with the creamy sauce mixture.

   - If needed, add reserved pasta water to adjust the consistency of the sauce.

7. Serve:

   - Divide the creamy pasta among plates or bowls.

   - Sprinkle with additional Parmesan cheese, if desired.