Lemon Garlic& White Bean Rigatoni

Cook the dried pasta in a large pot of salted boiling water according to the package directions until al dente; reserve a cup of pasta water, then drain.

Heat the olive oil in a large skillet over medium heat and sauté the finely chopped garlic and red chilli until fragrant, about 1 minute.

Add the cannellini beans with their liquid and the low‑fat quark to the skillet; stir and use a spoon or immersion blender to blend roughly half of the mixture into a creamy sauce.

Stir the baby spinach into the sauce and cook until wilted, about 2 minutes.

Add the nutritional yeast, lemon zest and juice, and season with salt and pepper to taste; mix well.

Add the cooked pasta to the skillet, tossing to combine; use reserved pasta water as needed to achieve a silky consistency.

Serve immediately, optionally garnished with extra lemon zest or a drizzle of olive oil.