Cannellini beans and baby spinach with truffle cream sauce

Cannellini beans and baby spinach with truffle cream sauce

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes
  • Haute Cabrière Chardonnay Pinot Noir 2018

Ingredients

  • 2 x 400 g cans cannellini beans
  • 1 x 250 g pack Woolworths egg lasagne
  • 3 cloves garlic, sliced
  • 50 g butter
  • 1 x 180 ml jar Woolworths truffle stir-through pasta sauce
  • milk, a dash
  • baby spinach, for serving

Cooking Instructions

Drain and rinse 2 x 400 g cans cannellini beans. Cook 1 x 250 g pack Woolworths egg lasagne in salted boiling water until al dente, then drain. In a large pan, brown 3 cloves sliced garlic in 50 g butter, then add the beans. Shake to coat in the butter, season and remove from the pan. Add 1 x 180 ml jar Woolworths truffle stir-through pasta sauce to the same pan and heat through. Add a dash of milk to loosen the sauce if necessary. Spoon over the warm pasta sheets and beans. Serve immediately with a generous handful of baby spinach.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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