Creamy spinach and white bean pasta

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Heat a large fry pan over medium and add 45 ml extra virgin olive oil.

Finely chop one medium onion and roughly chop six cloves of garlic.

Add the onion and garlic to the hot pan and mix continuously 3 to 4 minutes until the onion is slightly translucent, without browning.

Stir in 12 g all purpose flour and cook 2 minutes to lose the raw flavour.

Add the oregano, smoked paprika and crushed red pepper and mix quickly so the paprika does not turn bitter.

Pour in 180 ml vegetable broth and 240 ml room temperature milk and mix gently a few minutes until slightly creamy.

Drain the jar of white beans into a colander, rinse, shake off the excess water and add them to the sauce.

Season with sea salt and black pepper, mix gently and lower to a low heat.

Add 225 g pasta to the boiling water and stir every 2 to 3 minutes; cook to al dente per the package.

Roughly chop 150 g spinach and add it to the simmering sauce in batches, mixing so it wilts.

Transfer the cooked pasta straight from the pot into the sauce, carrying a little starchy water with it.

Turn off the heat, add 15 g grated cheese and 10 ml lemon juice and mix gently.

Serve topped with more grated cheese and chopped chives.