Tuscan White Bean Pasta

Fork in a bowl filled with tuscan white bean spaghetti.

Tuscan white bean pasta is so easy to make and the perfect weeknight dinner recipe. Ready in just 15 minutes, this vegan white bean pasta is a great option for meatless meals and made with mostly pantry ingredients.

Course dinner

Cuisine Italian

Keyword tuscan white bean pasta, vegan white bean pasta

Prep Time 3

Cook Time 15

Total Time 18

Servings

Calories 523kcal

Author Samantha Rowland

Ingredients

12 oz pasta of choice
1 tbsp olive oil
1 medium onion
2 cloves garlic
28 oz can diced tomatoes
1.25 tsp sea salt
1 tsp garlic powder
1 tsp italian seasoning
1 tbsp balsamic vinegar
1 cup frozen kale or spinach
1/4 cup chopped sundried tomatoes in oil
1 can white beans (15 oz).

Instructions

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 the drained tomatoes, salt, spices, balsamic vinegar, sundried tomatoes,. Stir well.
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
Use fresh or frozen spinach or kale. If using fresh, use 3-4 cups fresh, chopped.
Balsamic vinegar is a key ingredient to remove the tinned flavor from the tomatoes.
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.
Take some of the cooking liquid from the pasta it will help create a sauce that "sticks" to the noodles.
Short on time? Chop onions and garlic in a mini food processor. Chop onions up to 5 days in advance and store them in an airtight container.

Storing leftover vegan white bean pasta

Fridge: airtight container for up to 4 days. Reheat in the microwave (1-1:30) or on the stove (low to medium low heat, covered).
Freezer: Freeze 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.

Nutrition