Spinach Dumplings with White Beans and Angel Hair Pasta

I saw a recipe in the April 2012 Prevention magazine for Tuscan Spinach Dumplings with White Beans, but it used ricotta, Parmesan cheese, and prosciutto, so I decided to try subbing cashew cheese and serving it with angel hair pasta instead. I love these dumplings and I think they’d be even better in a soup.


Spinach Dumplings with White Beans and Angel Hair Pasta
Spinach Dumplings with White Beans and Angel Hair Pasta
Cuisine: Italian
  • ⅓ + ¼ cup whole wheat flour
  • ⅛ tsp ground nutmeg
  • 1 box frozen chopped spinach, thawed
  • 1 cup cashew cheese
  • 2 large eggs (I may try flax eggs next time, but didn't know how that would impact it the first time)
  • 1 can white beans, drained and rinsed
  • 2 cups vegetable broth
  • ¼ tsp red-pepper flakes
  • 1 tbsp fresh lemon juice
  • 6 servings of prepared whole wheat angel hair pasta
  1. Bring large pot of water to a boil.
  2. Whisk together ⅓ cup of flour with nutmeg and ⅛ tsp pepper in small bowl.
  3. Wrap spinach in clean kitchen towel, squeeze out any excess moisture, and finely chop. Stir together with cheese, eggs, and flour mixture in large bowl until well combined.
  4. Put remaining ¼ cup flour in shallow bowl. With wet hands, form spinach mixture into 30 round dumplings (about 1" diameter). Roll in flour in batches to coat, shaking off excess, and arrange on plate in single layer.
  5. Add dumplings to pot and cook at rolling boil, 5 minutes. Transfer with slotted spoon to bowl.
  6. Stir together beans, broth, and red pepper flakes in saucepan. Simmer until heated through.
  7. Serve dumplings over pasta and beans and drizzle bowls evenly with lemon juice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


© 2013-2022 Super Veggie Mom All Rights Reserved