Creamy Tuscan White Bean Pasta
This easy vegetarian pasta delivers restaurant-style comfort with pantry-friendly ingredients.
Ingredients
- 12 ounces penne or rigatoni
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 can cannellini beans (drained and rinsed)
- 1 cup vegetable broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups baby spinach
- 1/3 cup sun-dried tomatoes (sliced)
- Salt and pepper to taste
Instructions
- Cook the pasta in well-salted water until just tender. Reserve one cup of pasta water, then drain. Meanwhile, warm olive oil in a wide pan. Add garlic and cook briefly until fragrant. Stir in the beans, broth, cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for a few minutes until the sauce begins to thicken.
- Add spinach and sun-dried tomatoes. Once the spinach wilts, fold in the cooked pasta. Add a splash of pasta water if the sauce needs loosening. Taste and season with salt and pepper. The beans make the dish hearty, while the creamy sauce coats every bite.