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.

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

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

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

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

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.

Here are some other Vegetarian Pasta Recipes:

• Vegan Creamy Tomato Pasta
• One-Pot Spinach Artichoke Pesto Pasta
• Creamy Pumpkin Pasta
• Lemon Garlic Mushroom Pasta – from Fooduzzi
• Farmer’s Market Pasta with Walnut Pesto – from Pinch of Yum

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