This is the kind of pasta I make when there’s no plant-based cream in the fridge—and no need to go looking for it. Mashed cannellini beans, olive oil, and starchy pasta water turn glossy in the pan, while lemon keeps the flavor lively.
Save some pasta water
Bring a large pot of salted water to a boil and cook 12 ounces of short pasta according to the package directions. Before draining, scoop out 1 cup of the cooking water; it helps loosen the beans into a sauce instead of a paste.
Build the bean sauce
Warm 2 tablespoons olive oil in a large skillet over medium-low heat, then add 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Add 1 drained 15-ounce can of cannellini beans, mash roughly half with a fork, and stir in ½ cup of the reserved pasta water, the zest of 1 lemon, and 1 tablespoon lemon juice.
Toss until glossy
Add the drained pasta and 4 ounces of baby spinach to the skillet, tossing until the spinach wilts and the sauce coats the noodles. If it looks tight, add more pasta water a splash at a time; season with salt and black pepper, then taste for lemon. Serve right away, with extra lemon wedges at the table.