Whole Wheat Pasta with Cannellini Beans
A rustic, satisfying bowl of tender whole wheat pasta tossed with creamy cannellini beans, garlic, and fresh herbs. This simple Italian-inspired dish comes together in about 30 minutes using pantry staples, making it perfect for weeknight dinners. Light yet hearty, it's finished with a drizzle of olive oil and a sprinkle of parmesan.
For 4 servings
- prep
Soak the cannellini beans overnight.
Rinse the dried cannellini beans and place them in a large bowl. Cover with plenty of water and let soak for at least 8 hours or overnight at room temperature.
- boil · ~60 min
Cook the soaked beans until tender.
Drain the soaked beans and transfer to a pot. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes until tender but not mushy. Drain and set aside.
TIPDon't salt the beans while cooking — salt toughens the skins. Season later in the sauce. - boil · ~12 min
Cook the whole wheat pasta.
Bring a large pot of water to a rolling boil. Add salt for the pasta water. Cook the whole wheat pasta according to package directions until al dente. Reserve about half a cup of pasta cooking water, then drain the pasta.
TIPReserve some starchy pasta water — it helps the sauce cling to the pasta and adds creaminess without extra oil. - saute · ~2 min
Sauté garlic and aromatics.
Warm the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and just beginning to turn golden, about 1 minute. Add the crushed rosemary and red chili flakes, stirring for another 30 seconds.
TIPWatch the garlic carefully — medium heat prevents it from burning and turning bitter. - saute · ~7 min
Add tomatoes and cook down.
Add the diced tomatoes to the skillet along with a pinch of salt. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 to 7 minutes.
- mix · ~2 min
Combine beans, pasta, and tomato mixture.
Add the cooked cannellini beans and drained pasta to the skillet with the tomato mixture. Pour in a splash of the reserved pasta water and toss everything together over low heat until well combined and warmed through, about 2 minutes.
TIPAdd pasta water a little at a time until the dish reaches a lightly creamy consistency that coats the pasta. - garnish
Season, garnish, and serve.
Remove from heat. Season with black pepper. Divide among bowls and top with grated parmesan and fresh chopped parsley. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the cannellini beans overnight to ensure even cooking and a creamy texture without split skins.
- 2Never add salt to the bean cooking water—it toughens the skins; season only after the beans are tender.
- 3Reserve at least 1/2 cup of starchy pasta water to create a silky sauce that clings to the whole wheat pasta.
- 4Cook the garlic over medium heat until just golden—burnt garlic turns bitter and ruins the dish’s delicate flavor.
- 5Toss the pasta and beans with the tomato mixture over low heat, adding pasta water gradually for a light, creamy coat.
- 6This dish tastes even better the next day; store in an airtight container and reheat with a splash of water or broth.
Adapt it for your goals.
Vegan
Omit the Parmesan cheese or replace it with a sprinkle of nutritional yeast for a cheesy, umami flavor while keeping the dish fully plant-based.
Gluten FreeGluten-Free
Swap the whole wheat pasta for a gluten-free pasta (like brown rice or chickpea pasta) to accommodate gluten sensitivities—adjust cooking time per package directions.
Add GreensAdd Greens
Stir in a handful of fresh spinach or chopped kale during the last 2 minutes of cooking for extra nutrients, color, and a mild earthy taste.
More ProteinMore Protein
Add 150g of cooked Italian sausage or shredded rotisserie chicken when combining the beans and pasta for a heartier, protein-packed meal.
Why this is on our healthy list.
High in Plant-Based Protein
Cannellini beans are a fantastic source of plant protein and fiber, which help keep you full and support muscle repair.
Rich in Fiber for Digestion
Both whole wheat pasta and cannellini beans provide dietary fiber, promoting healthy digestion and steady blood sugar levels.
Heart-Healthy Fats
Olive oil supplies monounsaturated fats, which are linked to reduced inflammation and better heart health.
Frequently asked questions
Yes—drain and rinse 1 can (about 400g) of cannellini beans and skip the soaking and boiling steps. Add them in step 6.
