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Cook the pasta in well-salted water according to package directions until al dente. Before draining, reserve a mug of the pasta water.

While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped garlic and mild red chilli. Gently cook, stirring occasionally, until fragrant, about 2-3 minutes.

Add the tinned butter beans (including their liquid), chicken stock powder, and a splash of the reserved pasta water to the pan. Stir to combine.

Stir through the ricotta until well incorporated. Bring the mixture to a gentle simmer.

To create a creamy base, transfer about half of the bean mixture into a blender. Blend until smooth, then pour the blended mixture back into the pan with the remaining unblended beans.

Add the cooked pasta, lemon zest, lemon juice, and baby spinach to the pan.

Toss all the ingredients together in the pan. Add more reserved pasta water as needed, a splash at a time, until the sauce reaches a silky consistency and coats the pasta well.

Transfer the pasta to serving bowls. Finish by drizzling with olive oil, sprinkling with black pepper, and chilli flakes to taste.


Cook the pasta in well-salted water according to package directions until al dente. Before draining, reserve a mug of the pasta water.

While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped garlic and mild red chilli. Gently cook, stirring occasionally, until fragrant, about 2-3 minutes.

Add the tinned butter beans (including their liquid), chicken stock powder, and a splash of the reserved pasta water to the pan. Stir to combine.

Stir through the ricotta until well incorporated. Bring the mixture to a gentle simmer.

To create a creamy base, transfer about half of the bean mixture into a blender. Blend until smooth, then pour the blended mixture back into the pan with the remaining unblended beans.

Add the cooked pasta, lemon zest, lemon juice, and baby spinach to the pan.

Toss all the ingredients together in the pan. Add more reserved pasta water as needed, a splash at a time, until the sauce reaches a silky consistency and coats the pasta well.

Transfer the pasta to serving bowls. Finish by drizzling with olive oil, sprinkling with black pepper, and chilli flakes to taste.
