Creamy Sun-Dried Tomato and White Bean Vegetarian Penne

• 12 ounces penne pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 (15-ounce) can cannellini beans (white beans), drained and rinsed
• 1 cup vegetable broth
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set aside.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, careful not to brown it.
3. Add chopped sun-dried tomatoes and cook for 2 minutes, stirring frequently, releasing their flavor into the oil.
4. Add the cannellini beans, vegetable broth, Italian seasoning, and crushed red pepper flakes (if using). Simmer gently for about 5 minutes to let the flavors meld and beans soften slightly.
5. Reduce heat to low and stir in Greek yogurt and Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Season the sauce with salt and pepper to taste. Add the fresh baby spinach and cook just until wilted, about 2 minutes.
7. Add the cooked pasta to the skillet and toss thoroughly to coat evenly with sauce and spinach.
8. Serve the pasta hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Chef tips

• Reserve pasta water to adjust sauce consistency; its starch enhances creaminess without extra fat.
• Use sun-dried tomatoes packed in oil for best flavor; if using dry-packed, rehydrate in warm water for 10 minutes.
• Greek yogurt adds creaminess and protein; for a dairy-free option, substitute with coconut yogurt but reduce broth slightly.
• If you want a cheesier flavor, stir in a little shredded mozzarella or pecorino cheese before serving.