The Corporate Celiac

Creamy Pasta with Beans, Greens, and Protein

This is an almost-one-pot meal, with the exception that you need to cook the pasta separately. The below ingredients are the foundation, but it is easily adaptable. Don’t have mushrooms or spinach? Leave ‘em out. Got some leftover tomatoes? Throw ‘em in! The key ingredients are the beans, protein (pancetta), pasta, and spices.

Prep Time: 45 minutes

Ingredients:

• 12oz gluten-free pasta (I like rigatoni for this- check out my pasta recommendations in the “Reset” section)
• 4oz chopped pancetta (find this in the deli section of the store- or try other proteins like bacon or Italian sausage)
• ¼ cup olive oil
• 1 onion, sliced
• 8oz mushrooms, sliced
• 1 can beans (cannellini, great northern beans, red kidney)
• ½ tsp Italian seasoning blend
• 2-3 tsp minced garlic or ½ tsp garlic powder
• ½ cup white wine (or replace with additional broth)
• ½ cup chicken or vegetable broth
• 4 tbsp parmesan cheese
• ¼ cup cream or milk
• 1-2 cups fresh spinach, washed (or 1 cup frozen)

Preparation:

1. Cook the pasta until just slightly undercooked (reduce cooking time as indicated on the box by 1-2 minutes). Drain, reserving 1-2 ounces of pasta water, and set aside.
2. In a wide, deep skillet, sauté pancetta in olive oil over medium heat, and allow to render and brown (8-10 mins).
   • While this is cooking, chop the onions, mushrooms, and spinach.
3. Add onion and mushrooms, and cook until soft (5-10 mins).
4. Turn heat to low and add garlic, italian seasoning, and half of the beans. Cook for additional 5 mins.
   • Note: Garlic burns easily. Make sure the heat is low. If you start to smell it overcooking, quickly add the white wine.
5. Add white wine, and cook it down until it reduces to about 1-2oz.
6. Add spinach and quickly sauté until it is just wilted.
7. Mix in broth, pasta water, cream or milk, and parmesan, then add the pasta and simmer.
   • The mixture should be a little soupy, but the sauce should not totally cover the pasta.
   • This will finish the pasta and thicken the sauce.
8. When the pasta is tender and the sauce generously coats the pasta, the dish is done.
   • If the pasta is a little dry, add more broth or cream to make it more saucy.
9. Serve with grated parmesan and enjoy!