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Tuscan White Bean Pasta
Tuscan white bean pasta is so easy to make and the perfect weeknight dinner recipe. This vegan white bean pasta is a great option for meatless meals and is gluten free and dairy free. Ready in just 15 minutes.
Bring a large pot of water to a boil to cook the pasta.
Place a large skillet or pot over medium heat.
Chop the onions and thinly slice the garlic.
When the skillet is hot, add the olive oil and onions, cook 3-4 minutes. After 3-4 minutes add the garlic and cook 1-2 more minutes.
When water comes to a boil, add pasta and cook according to package directions (cook the minimum time).
While onions are cooking, rinse and drain the white beans and drain the liquid from the diced tomatoes.
Remove some of the cooking water from the pasta (even if it's still cooking) and add about 1/4 cup to the onions and garlic to scrape down the skillet (you can also use water).
Add frozen kale and cook 2-3 minutes to let kale defrost.
When pasta is done cooking, drain it and add it to the tomato mixture with the white beans. Simmer 1-2 minutes to let the flavors come together.
Notes
Top tips
Be sure to drain the canned tomatoes before adding them to the sauce or the sauce will be too watery.
Use fresh or frozen spinach or kale. I prefer to use frozen, it's easy to keep on hand and more budget friendly.
Balsamic vinegar helps to cut through the canned tomato taste. This is a key ingredient if you want this to taste like it’s been cooking all day.
Use some of the oil in the sundried tomato jar, it's packed with flavor.
Add more protein by using a legume-based pasta like chickpea pasta or lentil pasta. I really enjoy the yellow lentil and brown rice pasta from Trader Joe's it' has great texture and is very budget friendly.
Take some of the cooking liquid from the pasta to add to the pan to scrape down the bottom after cooking the onions and garlic. This pasta water has starch from the pasta and will help create a sauce that "sticks" to the noodles.
If you are short on time: Chop your onions and garlic in a mini food processor to make chopping a breeze. You can chop onions up to 5 days in advance and store them in an airtight container.
What kind of pasta to use?
For this recipe, I like to use a longer pasta like spaghetti, fettuccine or linguine pasta.
But you could also use penne, ziti, fusilli or medium shells or even elbow macaroni if needed.
Storing leftover vegan white bean pasta
Fridge: Store leftover Tuscan white bean pasta in the fridge in an airtight container for up to 4 days. This reheats well in the microwave (1-1:30) or on the stove (low to medium low heat, covered).
Freezer: Freeze leftovers in a freezer safe container for up to 3 months. I recommend freezing leftover pasta in individual servings for a quick meal anytime!
I use Soupercubes to do this. You can freeze 1 or 2 cup servings, then transfer the frozen block to a freezer safe bag. When it’s time to eat, add the frozen block to a microwave safe dish or a pot on the stove and reheat over medium low heat, covered, until hot.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
523
Fat
7
g
Carbohydrates
97
g
Fiber
12
g
Sugar
9
g
Protein
21
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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