Spinach and white bean pasta

Ingredients

• Pasta (dry)160g
• White beans (drained)240g
• Spinach (raw)200g
• Onions (raw)100g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Cut 100g onions into 5mm dice. Heat 15ml olive oil in a saucepan over medium-low heat and soften onion for 5 minutes until translucent, stirring to keep it pale.
2. Add 240g white beans, 100ml recipe water, 3g salt and 1g black pepper. Simmer for 5 minutes until the beans are steaming; crush a few against the pan to lightly thicken the liquid. If it dries out, add a little processing water.
3. For one-pot cooking, transfer the bean base to a bowl. Boil about 2L processing water per two servings in the emptied pot. Cook 160g pasta for the packet time, about 8–12 minutes, until firm but no longer chalky. Drain, retaining a little cooking water.
4. Return the bean base and pasta to the pot. Wash and roughly chop 200g spinach into 3cm strips, then fold in over medium-low heat for 2–3 minutes until wilted. Stir in 20ml lemon juice; add a spoonful of retained pasta water if the sauce is dry.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.