Pasta with White Beans and Tomatoes
A hearty and wholesome vegan pasta dish featuring whole-wheat pasta, creamy cannellini beans, and juicy cherry tomatoes. Tossed in a simple garlic and olive oil sauce with nutritional yeast for a cheesy, savory finish.
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 prevents it from getting mushy when tossed with the warm sauce.Sauté the aromatics.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant, being careful not to burn the garlic.
Cook the tomatoes.
- Add the halved cherry tomatoes, dried oregano, and a pinch of salt to the skillet.
- Stir to combine and cook for 8-10 minutes, stirring occasionally.
- Cook until the tomatoes have softened and started to burst, creating a chunky sauce.
TIPGently press on some of the tomatoes with the back of your spoon to help them release their juices.Combine everything.
- Add the rinsed cannellini beans to the tomato sauce and stir gently to heat through for about 2 minutes.
- Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water.
- Toss everything together until the pasta is well-coated in the sauce. Add more pasta water if it seems too dry.
Finish with cheese and basil.
Remove the skillet from the heat. Stir in the grated Parmesan cheese, chopped fresh basil, and a pinch of black pepper. Toss until the cheese is melted and the basil is distributed.
Serve immediately.
Divide the pasta among four bowls. Garnish with extra Parmesan cheese and fresh basil, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The starchy pasta water is essential for creating a silky sauce that clings to the pasta. Don't skip reserving it!
- 2For a richer flavor, let the tomatoes cook down until they are very soft and jammy.
- 3Feel free to add a pinch of red pepper flakes with the garlic for a little heat.
- 4This dish is great for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
Adapt it for your goals.
Vegan
Omit the parmesan cheese or replace it with a plant-based alternative and a sprinkle of nutritional yeast for a cheesy flavor.
gluten freeGluten free
Use your favorite gluten-free pasta, such as one made from brown rice, quinoa, or chickpeas. Cook according to package directions.
high proteinHigh protein
Add 1 pound of cooked, shredded chicken or sautéed shrimp along with the beans for an extra protein boost.
spicySpicy
Increase the red pepper flakes to 1/2 teaspoon, or add a finely chopped fresh chili pepper along with the garlic for more heat.
Why this is on our healthy list.
High in Fiber
The combination of whole-wheat pasta and cannellini beans provides a significant amount of dietary fiber, which supports digestive health and helps you feel full and satisfied.
Good Source of Plant-Based Protein
Cannellini beans are an excellent source of plant-based protein, essential for muscle repair and overall body function.
Heart-Healthy Fats
Made with extra virgin olive oil, this dish contains monounsaturated fats which are beneficial for heart health and can help manage cholesterol levels.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Cooking tomatoes, as in this recipe, can make the lycopene more available to your body.
Frequently asked questions
Yes, this is a very healthy dish. It's rich in complex carbohydrates and fiber from the whole-wheat pasta, packed with plant-based protein from cannellini beans, and full of vitamins and antioxidants from the tomatoes and basil.
