white bean pasta

This quick Mediterranean orecchiette pasta with simple pantry staples is the perfect dinner for busy nights! White beans add fiber and plant-based protein, making it extra satisfying, while tomatoes, garlic, herbs, and olives, fill it with big flavor! 

Orecchiette with White Beans, Tomatoes, and Olives

½ lb orecchiette pasta pasta

Kosher salt

Extra virgin olive oil

garlic

½ large red onion (chopped)

white wine

lemon

thyme leaves

oregano

½ tsp crushed red pepper flakes

Roma tomatoes (chopped)

cannellini beans

baby arugula

Pearls Kalamata Pitted Greek Olives (plus more to your liking)

Feta cheese

Bring a pot of water to a boil. Add salt. Cook the pasta in boiling water to al dante. Be sure to reserve a bit of the pasta cooking water.

About 4 minutes after you put the pasta in the boiling water, work on the sauce. In a large skillet, heat 4 tablespoons EVOO over medium heat. Add the garlic and onions, and season with kosher salt. Add the thyme, oregano, and pepper flakes. Cook, tossing occasionally, for about 3 to 5 minutes or until the garlic and onions have softened.

Add the white wine and cook for a couple of minutes until it reduces a bit, then add the lemon juice and ¼ cup of the pasta cooking water. Add the tomatoes and beans and cook for 5 minutes.

When the pasta is ready drain and add it to the skillet and toss to combine with the tomatoes and beans. Taste and adjust salt.

Stir in the arugula, olives, and feta cheese, if using. Enjoy!

An easy pasta featuring spinach, roasted tomatoes, and white beans.

Tuscan Pasta with White Beans and Tomatoes

spaghetti noodles

olive oil (divided)

grape tomatoes (halved)

red pepper flakes

dry white wine (or vegetable stock)

spinach leaves (stems removed)

Kosher salt and pepper

lemon (juice only)

Parmesan Cheese (optional)

Bring pot of water to a boil.

Boil

Put pasta in boiling water that has been heavily salted. Set timer to cook for 1 minute less than package directions.

Saute

While the pasta is cooking, heat 2 tablespoons of oil over medium heat in a large nonstick saute pan. Add in garlic, a pinch of salt, red pepper flakes, and halved tomatoes. Saute for 2-3 minutes until the garlic begins to just toast.

Simmer

Add in the dry white wine and allow to simmer until the alcohol has been reduced by half.

Add beans to the skillet and toss well to season. Simmer just until the beans are warm and then add the spinach to the pan.

Drain pasta.

At this point, the pasta should be cooked, drain reserving 1/2 cup fo the cooking liquid.

Toss

Add the cooked pasta, along with 1/2 cup reserved cooking liquid to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.

Remove pasta from heat. Top with remaining olive oil and the juice of the fresh lemon.

Serve

Serve the pasta warm with Parmesan Cheese if desired.

https://content.jwplatform.com/videos/2OciGo91.mp4

An easy vegetarian recipe for pasta made with tomatoes, spinach, and white beans.

Tuscan White Bean Pasta

Pasta with White Beans is a perfect under 30 minute meal to throw together for company or if you are craving a scrumptious Italian meal. A satisfying pasta dish that is loaded with the flavors of bacon, pesto and sun-dried tomatoes.

Pasta with White Beans

pasta

pancetta

olive oil pancetta

onion

garlic (*from about 4 garlic cloves)

white beans

artichoke hearts (*drained &

tomatoes

peas

Toasted Walnut Pesto

pasta water

Cook pasta to al dente in salted water, following instructions on package and making sure to reserve pasta water for sauce. Add frozen peas to colander &amp; drain pasta over top of them for quick prep.

Meanwhile, if using bacon cut into strips and fry in a large frying pan over medium heat until crispy, approximately 7 mins. (If using pancetta cook with same method but add 1 tbsp olive oil.)Once cooked remove with slotted spoon onto paper towels to absorb the extra drippings. Drain pan of all but 1 tbsp drippings.

While the bacon and pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.

With the reserved bacon drippings sauté onions over medium-high heat until slightly translucent- approximately 5-6 mins. Add fresh garlic the last 1-2 mins of cooking the onions. Lower to a medium-low heat and add pesto, beans, artichoke hearts, sun-dried tomatoes and bacon. Stir gently. Add pasta, peas and reserved pasta water. Stir until all the ingredients are fully incorporated. Garnish with fresh grated parmesan.

Garlicky cherry tomato pasta with white beans and kale. An easy, nourishing, weeknight-friendly recipe. Vegan, gluten-free, and ready in just 25 minutes!

Garlicky Cherry Tomato Pasta with White Beans

olive oil

cherry tomatoes

water ((or sub white wine

tsp red pepper flakes

sea salt

(12 oz.) package pasta

kale, large stems removed, leaves thinly chopped

(15 oz.) can white beans, drained and rinsed

kalamata olives

pasta water ((reserved from cooking pasta))

Vegan parmesan cheese

For cooking the pasta, bring a large pot of water to a boil over medium-high heat.

Meanwhile, heat a large rimmed skillet over medium heat and add the olive oil, sliced garlic, and minced shallot. Sauté for a few minutes until translucent. Add the cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat them with garlic and oil. Cover the pan and let cook for about 5 minutes until the skins on the cherry tomatoes begin to burst.

Once your pasta water is boiling, add your pasta and cook following package instructions. **Make sure to reserve 3/4 cup (180 ml) of pasta water before draining.**

Meanwhile, remove the lid from the tomatoes and add the chopped kale (if using arugula or spinach, wait to add it until the last minute), drained and rinsed white beans, and chopped kalamata olives. Sauté for another 5 minutes until the liquid has almost completely evaporated from the tomatoes. Add 1/2 cup (120 ml) of the pasta water (adjust amount if altering batch size) to the sauce and stir, letting it cook down for 1-2 minutes. Pour the pasta into the sauce and stir to coat. Add the remaining pasta water if the mixture needs more liquid — the pasta should be lightly coated in the sauce. Taste and adjust the seasoning to your liking, adding salt to taste or red pepper flakes for heat!

Serve warm with an optional topping of vegan parmesan cheese. Store leftovers in an airtight container refrigerated for up to 4-5 days. Reheat in the microwave or briefly in a saucepan. Not freezer friendly.

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Top 4 white bean pasta recipes from across the web

The most viewed white bean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orecchiette with White Beans, Tomat...

Tuscan Pasta with White Beans and T...

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Garlicky Cherry Tomato Pasta with W...

The most viewed white bean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine