Creamy Tuscan White Bean Pasta
White bean pasta: Make this easy and creamy Tuscan-inspired pasta dish in under 30 minutes. Features tender cannellini beans, burst tomatoes, and fresh spinach for a perfect weeknight meal.
Ingredients
- 8 oz linguine or fettuccine
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 pint grape or cherry tomatoes
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 can (15 oz.) cannellini beans
- 4 oz baby spinach
Instructions
- Boil water for pasta. Cook linguine or fettuccine according to package directions (7-10 mins). Drain pasta.
- While pasta cooks, mince garlic. Heat olive oil and butter in a large skillet over medium-low heat. Sauté garlic for 1 minute until fragrant.
- Add tomatoes, salt, black pepper, and basil. Sauté until tomato skins burst and juices release, stirring gently.
- Stir in baby spinach until it begins to wilt.
- Rinse and drain cannellini beans. Add them to the skillet, stirring until heated through.
- Add cooked pasta to the skillet. Toss well until pasta is coated in the sauce. Serve immediately.
Video
Notes
- Use cherry or grape tomatoes; they burst easily and create a lovely sauce.
- Don't burn the garlic! Keep the heat on medium-low when sautéing.
- Taste and adjust seasoning before adding pasta; the sauce needs to be slightly salty to flavor the noodles.
- For extra creaminess, stir in a tablespoon of heavy cream or a sprinkle of Parmesan cheese at the end. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't burn the garlic! Keep the heat on medium-low when sautéing.
- Taste and adjust seasoning before adding pasta; the sauce needs to be slightly salty to flavor the noodles.
- For extra creaminess, stir in a tablespoon of heavy cream or a sprinkle of Parmesan cheese at the end. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.