One Pot Beans and Greens Pasta

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Beans and Greens Pasta

  • Author: Louisa Clements, Living Lou
  • Prep Time: 5
  • Cook Time: 37
  • Total Time: 42 minutes
  • Yield: 4 servings 1x


You’ll love this easy one pot dinner recipe that features white kidney beans, spinach and pesto. With a savoury Parmesan bread crumb topping, this comforting and creamy pasta is ready in under 45 minutes.


  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • ½ tsp chili flakes
  • ⅓ cup white wine
  • 2 ½ cups milk
  • 2 cups water
  • 1 block frozen spinach, 300g
  • 250g Ditalini pasta or other small pasta like baby shells
  • 1 tsp salt
  • 1 can white kidney beans, drained and rinsed
  • 3 tbsp pesto
  • ¼ cup parmesan cheese


For Parmesan crumb topping:

  • 2 tbsp olive oil
  • ½ cup panko bread crumbs
  • ¼ cup parmesan cheese


Heat olive oil in a large saute dish or Dutch oven over medium heat. Add onion and cook for 3 minutes until starting to become translucent. Add garlic and chili flakes and cook for another minute until garlic is very fragrant. Stir in white wine, cook until slightly reduced, another minute.

Add milk and water followed by frozen spinach. Cook, stirring occasionally, breaking up the frozen spinach until the milk is beginning to simmer, about 5-7 minutes.

Once the liquid is boiling, add pasta and salt, cook, stirring frequently until pasta is al dente, about 20-25 minutes.

While pasta is cooking, make your bread crumb topping. Heat 2 tbsp of oil in a frying pan over medium heat, add panko bread crumbs. Cook, stirring frequently until evenly browned, about 4-6 minutes. Stir in Parmesan and set aside.

Once pasta is cooked, stir in the white beans and pesto. Serve with crispy bread crumb topping.

Keywords: one-pot, pasta