Canellini Bean & Spinach Pasta (Vegan + GF)

  • 8 oz penne pasta GF if needed
  • 8 oz spinach
  • 1 tbsp olive oil
  • 2 tsp chili flakes
  • 3 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can cannellini beans
  • 1 2.25 oz can black olives
  • 1 6.5 oz jar marinated artichokes
  • salt and pepper to taste
  1. Put 4-5 cups of water over in a medium size pot over medium-heat and bring to a boil.
  2. Heat olive oil in a separate sauce pan over medium heat to sautee spinach. Let spinach cook until it’s wilted. Chop your garlic (or just use a garlic press because you can’t be bothered to chop it like mwhile your spinach is cooking. Once it’s done remove the spinach from the pan and add in the garlic to cook. Add a little more olive oil if you need to for the garlic. Add chili flakes. Once garlic is cooked add in your tomatoes.
  3. Add salt and pepper to taste and let the sauce simmer for 15-20 minutes. Rough chop your spinach, olives, and artichokes. Add in your pasta and cook about 2 minutes less than package instructions. The pasta will continue to cook when you add it into the tomato sauce so you don’t want it to end up to mushy.
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