Vegetarian Tuscan White Bean Pasta

Vegetarian Tuscan White Bean Pasta

Vegetarian Tuscan White Bean Pasta uses pantry staples to create a simple, yet flavorful 30-minute meal. An easy pasta sauce is created using canned tomatoes, white beans, and baby spinach. It can easily be made vegan by omitting the parmesan.

Vegetarian Tuscan White Bean Pasta in bowl with spoon and text overlay

What You’ll Need for this Meatless Tuscan Pasta:

  • Pasta – I used linguini, but you could use any pasta you’d like.
  • Olive Oil
  • Garlic
  • Can of Diced Tomatoes
  • Fresh Baby Spinach
  • 2 cans of White Beans
  • Spices: Salt, Pepper, Dried Basil
  • Shaved or Grated Parmesan – Optional, for serving
Tomato sauce in saute pan

First, sauté the garlic in olive oil and bring the diced tomatoes to a simmer with the salt, pepper, and dried basil.

Tomatoes, spinach, and white beans in sauté pan

Next add the spinach and white beans. Stir to combine and continue cooking to wilt the spinach.

Tuscan white bean sauce in half of pan and linguini pasta in other half

Finally, add the cooked pasta to the sauce and toss to combine. Give it a taste and adjust salt and pepper if needed.

Combined and finished vegetarian tuscan pasta

I love this pasta served with some grated or shaved parmesan cheese on top. But you could substitute a different cheese (mozzarella or even burrata would be fabulous). You can also omit the cheese to make this dish vegan.

Vegetarian Tuscan White Bean Pasta in bowl with parmesan cheese

Here are some other Vegetarian Pasta Recipes:

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Vegetarian Tuscan White Bean Pasta in bowl

Vegetarian Tuscan White Bean Pasta


  • Author: Kathleen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Vegetarian Tuscan White Bean Pasta uses pantry staples to create a simple, yet flavorful 30-minute meal. An easy pasta sauce is created using canned tomatoes, white beans, and baby spinach. It can easily be made vegan by omitting the parmesan.


Scale

Ingredients

  • 1/2 lb pasta – I used linguini
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 28oz can diced tomatoes
  • 2 15oz cans white beans
  • 8oz fresh baby spinach
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • Shaved or grated parmesan – optional for serving

Instructions

  1. Cook the pasta according to package directions and drain. Reserving 1 cup of pasta water.
  2. Meanwhile, heat the olive oil in a large deep sauté pan or dutch oven over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant. Add the diced tomatoes, salt, pepper, and basil and simmer for 10 minutes. Adjusting heat as needed to keep a simmer, but not a boil. Add spinach and white beans, stir and cook until spinach is wilted.
  3. Add pasta to pan with tomatoes and toss to combine. If needed, add a little reserved pasta water to loosen things up. Season with salt and pepper, to taste.
  4. Serve with parmesan cheese, if using, and enjoy!

  • Category: Mains, Meatless Monday, Pasta
  • Method: Stovetop
  • Cuisine: Italian


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