Tuscan White Bean Pasta

Name: Tuscan White Bean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz rigatoni or penne pasta; 2 tablespoons olive oil; 1 small yellow onion, finely diced; 4 cloves garlic, minced; 1/3 cup sun-dried tomatoes in oil, drained and chopped; 1 (15 oz) can cannellini beans, rinsed and drained; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 2 cups vegetable broth; 3 cups fresh baby spinach; 1/4 cup heavy cream; 1/3 cup grated Parmesan cheese; Salt and freshly ground black pepper to taste

Published Date: 3/9/2026

Ingredients

8 oz rigatoni or penne pasta
2 tablespoons olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes in oil, drained and chopped
1 (15 oz) can cannellini beans, rinsed and drained
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups vegetable broth
3 cups fresh baby spinach
1/4 cup heavy cream
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and sun-dried tomatoes, cooking for another 1 minute until fragrant.
Add the drained cannellini beans, dried oregano, red pepper flakes, and vegetable broth to the skillet. Bring to a gentle simmer and let it cook for 5 to 7 minutes to allow the flavors to meld and the broth to reduce slightly.
Stir the fresh baby spinach into the skillet and cook until just wilted, about 1 to 2 minutes. Pour in the heavy cream and stir to combine.
Add the cooked pasta to the skillet, tossing gently to coat the noodles in the sauce. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Serve warm.

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