Made this today and it is RIDICULOUSLY good. I’ve already eaten two bowls, so that should tell you everything 😂
Also love that it’s high protein, filling and has spinach + butter beans snuck in, so it feels like proper comfort food without being just pasta and cheese.
The pot: this is my white 26cm cast iron casserole pot from PSI Luxury Living — my go-to for slow-cooked pastas and midweek dinners. Shop it on PSI with my link →
Serves 4≈37g protein a serving
Ingredients
- 🧄12 garlic cloves, approx. 50g
- 🫒40g olive oil
- 🍝180g dry spaghetti
- 🍗300g shredded rotisserie chicken
- 🫘240g butter beans, drained
- 🥬100g spinach
- 🧀80g Parmesan, finely grated
- 🌿20g fresh parsley, finely chopped
- 🌶️1 tsp chilli flakes
- 🧂Salt + black pepper
- 💧100ml reserved pasta water
Method
- Heat oven to 160°C fan. Add garlic + olive oil to a small ramekin and roast for 30–40 mins until completely soft.
- Cook spaghetti according to the packet instructions. Reserve 100ml pasta water before draining.
- Add roasted garlic + oil to a large bowl with chilli flakes, salt, pepper, Parmesan and parsley. Mash everything together.
- Slowly stir in the hot pasta water until you have a creamy Parmesan sauce.
- Add spaghetti, chicken, butter beans and spinach. Toss until coated and the spinach has wilted.
And that’s it. SO good. 🤌🏼
Each serving has roughly 37g protein too, which I love. I don’t track calories, but I am always happy when something delicious also gives me a decent hit of protein + fibre 😂
Protein is something I’m properly conscious of these days, especially alongside my peptide journey, so a bowl of pasta that quietly delivers on it is a winner in my book.
If you want to know more about the peptides I’m using, click here.
Save this one. You’ll make it again.