Italian-inspired

Creamy Tuscan White Bean Pasta

Name: Creamy Tuscan White Bean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 2 Tablespoons Olive Oil; 3 Cloves Garlic (thinly sliced); 1 Teaspoon Kosher Salt; 1/2 Teaspoon Black Pepper; 12 Ounces Short Pasta (such as rigatoni or fusilli); 1/3 Cup Sun-Dried Tomatoes (chopped); 1 Can Cannellini Beans (drained and rinsed); 1/2 Cup Heavy Cream; 3/4 Cup Parmesan Cheese (finely grated); 4 Cups Baby Spinach

A creamy vegetarian pasta with white beans, greens, sun-dried tomatoes, and Parmesan that feels hearty without requiring a long simmer.

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Prep: 10 min
Cook: 20 min
Servings: 4
Difficulty: Easy

Dinner dinner creamy 30-minute pasta white-beans vegetarian

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White beans make this pasta feel more substantial than a simple cream sauce.

Some beans stay whole for texture, while a small portion gets mashed into the skillet so the sauce clings to the noodles without needing a heavy amount of cream.

Sun-dried tomatoes bring concentrated acidity and sweetness, which keeps the sauce from tasting flat.

A handful of greens wilts in at the end and gives the dish color, freshness, and a little bitterness to balance the Parmesan.

Short pasta works best because it catches the beans and sauce in every bite.

Save more pasta water than you think you need; the starch is what turns the skillet mixture into a glossy sauce instead of a thick paste.

For another recipe in this seed collection, try One-Pot Sausage Kale Orzo or Coconut Chickpea Curry with Spinach.

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Ingredients

2 Tablespoons Olive Oil
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3 Cloves Garlic

thinly sliced
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1 Teaspoon Kosher Salt
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1/2 Teaspoon Black Pepper
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12 Ounces Short Pasta

such as rigatoni or fusilli
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1/3 Cup Sun-Dried Tomatoes

chopped
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1 Can Cannellini Beans

drained and rinsed
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1/2 Cup Heavy Cream
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3/4 Cup Parmesan Cheese

finely grated
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4 Cups Baby Spinach
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Directions

Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, reserving 1 cup of pasta water before draining.
Warm the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes and cook for 1 minute, stirring often.
Add the beans and 1/4 cup pasta water. Mash about one-third of the beans with the back of a spoon to thicken the sauce.
Stir in the cream, then add the drained pasta and toss until coated.
Add the Parmesan and spinach, loosening with more pasta water a splash at a time until the sauce looks glossy.
Season with salt and pepper, then serve immediately with more Parmesan if desired.

Nutrition

Nutrition Information

Estimated per serving: 610 calories, 24 g protein, 78 g carbohydrates, 23 g fat. Values depend on pasta shape and cream quantity.

Variations

Recipe Variations

- Add cooked chicken or shrimp for a non-vegetarian version.
- Use roasted red peppers instead of sun-dried tomatoes.
- Finish with lemon zest for a brighter sauce.

Notes

Do not rinse the pasta; the surface starch helps the sauce cling.
For a lighter version, use half-and-half and add pasta water slowly.
Kale can replace spinach, but it should cook for 2 to 3 minutes before adding the pasta.

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