Cannellini and Spinach Pasta Dinner (Vegan)

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“I love all kinds of beans but I think white kidney beans are especially filling and chock full of flavor. A simple, inexpensive, and filling pasta dish to whip up, and a tasty way to sneak some protein and other nutrients in. The order for the directions is what was easiest for me based on my limited kitchen space. Just about any kind of pasta will work for this, but I think wagon wheels, bowties, shells, and the curlicues (cavatappi I think?) are best for this! Use your own sauce or the one I made up; if using a pre-seasoned can of sauce you can cut the seasonings or eliminate them entirely. It also lends itself nicely to making a one-dish meal with another protein such as tofu, chicken, or fish-- namely Cajun Shrimp. For Italian Seasoning, most storebought ones are good but I use Italian Seasoning.”

Ingredients Nutrition


  1. Cook the PASTA according to the box directions in salted boiling water, preferably firm or al dente. Drain into a large serving bowl.
  2. Make the SAUCE by whisking the tomato paste and sauce in a bowl together. Add the oil and garlic and whisk together again, then all the dry spices. Mix into the pasta.
  3. VEGGIES: Rise and drain the cannellini. In a medium saucepan, heat the oil and brown the garlic, then add the cannellini and stir around with a wooden spoon and make sure they cook evenly. Add a couple shakes of Italian seasoning (your own or a storebought mix), so the beans absorb it.
  4. Throw in the spinach bit by bit-- don't put it in all at once or it won't cook right.
  5. Season it generously with the Italian seasoning as spinach absorbs flavorings well as it cooks in the olive oil.
  6. As you add the rest of the spinach, you might need to add a little more oil if it's not getting enough.
  7. Continue cooking until the cannellini are tender and the spinach has wilted and absorbed enough seasoning.
  8. Mix with the pasta and sauce-- dinner's done!

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