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This simple, creamy pasta is even easier to make in our pan available on.

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, finely chopped
• 2 teaspoons vegetable bouillon – optional
• 12 ounces orecchiette or other short pasta
• 2 teaspoons fresh thyme leaves
• 15 ounces can small white beans, rinsed
• 3 cups baby spinach
• 1/2 cup finely grated vegan cheese – optional
• 4 cups water

Instructions

1. Heat Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. and garlic in large, deep skillet on medium until garlic is light golden brown, about 2 minutes. Remove from heat, add 4 cups water and whisk in bouillon base.
2. combine it with the pasta you have boiled and serve it in beans, spinach, Parmesan, and ½ teaspoon pepper and cook until beans are heated through, about 2 minutes.

Notes

You can keep it in the refrigerator for 2 days.