Pasta with Cannellini Beans and Cherry Tomatoes
A hearty and wholesome weeknight dinner, this pasta brings together tender cannellini beans, sweet burst cherry tomatoes, and fresh basil in a simple garlic and olive oil sauce. Topped with savory Parmesan, it's a satisfying vegetarian meal ready in under 30 minutes.
For 4 servings
Cook the pasta.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the pasta. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
TIPCooking the pasta al dente (with a slight bite) prevents it from getting mushy when tossed with the sauce.Sauté the aromatics and tomatoes.
- While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat.
- Add the sliced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, but not browned.
- Add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the tomatoes start to break down and release their juices.
TIPKeep a close eye on the garlic; burnt garlic will make the entire dish bitter.Combine pasta, beans, and sauce.
- Add the rinsed cannellini beans to the skillet with the tomatoes and stir to combine. Cook for 2 minutes to heat through.
- Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water.
- Toss everything together well. The starchy water will help create a light, creamy sauce that coats the pasta.
Finish with cheese and basil.
- Remove the skillet from the heat.
- Stir in most of the grated Parmesan cheese and the fresh basil leaves.
- Toss until the cheese is melted and the basil is wilted. If the sauce is too thick, add another splash of pasta water.
TIPAdding the cheese and basil off the heat preserves their fresh flavor and prevents the cheese from clumping.Serve immediately.
Divide the pasta among four bowls. Garnish with the remaining Parmesan cheese and a crack of fresh black pepper.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't forget to reserve the pasta water! It's the key to creating a silky sauce that clings to the pasta.
- 2Use fresh basil for the best flavor. Dried basil can be substituted in a pinch, but the taste will be different.
- 3For a richer flavor, you can mash some of the cannellini beans against the side of the pan to thicken the sauce.
- 4This dish is best served immediately, as the pasta will continue to absorb the sauce as it sits.
Adapt it for your goals.
Vegan
Replace the Parmesan cheese with a high-quality vegan Parmesan alternative or 1/4 cup of nutritional yeast for a cheesy, umami flavor.
gluten freeGluten free
Use your favorite brand of gluten-free pasta, such as one made from brown rice or chickpeas. Cook according to package instructions.
high proteinHigh protein
For a non-vegetarian version, add cooked shredded chicken or grilled shrimp along with the beans.
quickQuick
To make this even faster, use pre-minced garlic and have all your ingredients measured and ready before you start cooking.
Why this is on our healthy list.
Rich in Fiber
Both the whole-wheat pasta and cannellini beans are excellent sources of dietary fiber, which supports digestive health and helps you feel full and satisfied.
Good Source of Plant-Based Protein
Cannellini beans provide a significant amount of plant-based protein, essential for muscle repair and overall body function.
Heart-Healthy Fats
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health.
Rich in Antioxidants
Cherry tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage.
Frequently asked questions
Yes, it can be a very healthy meal. It uses whole-wheat pasta for complex carbs and fiber, cannellini beans for plant-based protein and fiber, and healthy fats from olive oil. The cherry tomatoes provide vitamins and antioxidants.
