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Tuscan White Bean Pasta

A delightful and comforting Italian dish featuring cannellini beans, fresh vegetables, and robust flavors, perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 pieces carrots (cut into coins) Sweet and crunchy, adds delightful texture.
  • 2 cups fresh spinach or trimmed kale Nutritious greens that add a pop of color.
Pasta and Beans
  • 1 pound short rigatoni or penne pasta Choose these shapes for their ability to hold sauce.
  • 2 cans cannellini beans Creamy and hearty, they’re the star of the show.
Flavorings
  • 3 cloves garlic (peeled) Aromatic and pungent, adds depth.
  • 3 sprigs fresh rosemary Fragrant and earthy, infuses the oil with flavor.
  • 1/2 cup passata (tomato puree) Adds acidity and color.
  • 1/4 cup heavy cream Optional, for a rich and luxurious finish.
  • 1 teaspoon red chili flakes For a touch of heat, adjust to taste.
  • Salt to taste Salt Essential for enhancing flavor.
  • Pepper to taste Freshly cracked pepper For seasoning.
Finishing Touch
  • 1/2 cup pecorino romano (grated) A savory cheese that completes the dish.
  • 2 tablespoons olive oil Rich and fruity, brings everything together.

Method
 

Preparation
  1. Peel and cut the carrots into coins.
  2. Bring a large pot of water to a boil.
  3. Add 2 tablespoons of salt once the water reaches a rolling boil.
  4. Add the pasta and carrot coins, cooking for about two minutes less than the package instructions.
  5. Rinse and drain the cannellini beans.
Cooking
  1. In a large skillet, heat olive oil and sauté the garlic until fragrant and golden.
  2. Swish the rosemary sprigs around in the oil to infuse flavor, then remove them before serving.
  3. Add the drained beans, drizzle more oil if needed, and season generously with salt and pepper.
  4. Pour in the passata and occasionally mash some beans with a spoon for a creamy texture.
  5. Save one cup of pasta water before draining the pasta.
  6. Drain the pasta and carrot coins, then add them to the skillet and toss together.
  7. Gradually add the reserved pasta water, stirring continuously.
  8. Stir in fresh spinach or kale until wilted.
  9. If using, pour in the heavy cream and stir well.
  10. Adjust seasoning with salt and pepper, then sprinkle pecorino romano cheese on top and serve.

Notes

Consider adding lemon juice or zest for brightness. For a lighter option, omit the heavy cream and use vegetable broth. Experiment with greens or herbs for variations.