Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Italian-Inspired
Difficulty: Easy
When you're craving comfort food but still want something wholesome, this Creamy Tuscan White Bean Pasta is the perfect answer. Every forkful is loaded with tender pasta, creamy cannellini beans, sun-dried tomatoes, fresh spinach, garlic, and a silky Parmesan cream sauce that's bursting with Tuscan-inspired flavors.
The white beans add a hearty texture and a boost of plant-based protein, making this pasta satisfying enough to serve as a complete meal. It's simple enough for a busy weeknight, yet elegant enough to impress guests at a dinner party.
Ingredients
For the Pasta
- 300 g penne, rigatoni, or fusilli
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely diced
- 1 can (400 g) cannellini beans, drained and rinsed
- 1 cup fresh spinach
- ½ cup chopped sun-dried tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Creamy Sauce
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Garnish
- Fresh basil
- Extra Parmesan
- Cracked black pepper
- Chili flakes
- Lemon zest (optional)
How to Make Creamy Tuscan White Bean Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to the package instructions.
Reserve about ½ cup of the pasta water before draining.
Step 2: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add the onion and cook until soft and translucent, about 4 minutes.
Stir in the garlic and cook for another minute until fragrant.
Step 3: Add the Vegetables
Mix in the chopped sun-dried tomatoes, Italian seasoning, and chili flakes.
Cook for 2–3 minutes before adding the cannellini beans.
Gently stir so the beans stay mostly intact.
Step 4: Prepare the Cream Sauce
Pour in the vegetable broth and heavy cream.
Bring the mixture to a gentle simmer.
Add Dijon mustard and Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy.
Step 5: Add the Spinach
Stir in the fresh spinach.
Cook for 2–3 minutes until it wilts into the sauce.
Step 6: Combine Everything
Add the cooked pasta to the skillet.
Toss everything together until each piece of pasta is coated in the creamy sauce.
If the sauce becomes too thick, stir in a splash of the reserved pasta water.
Finish with lemon juice.
Step 7: Serve
Top with fresh basil, extra Parmesan, cracked black pepper, and a sprinkle of chili flakes.
Serve immediately while hot.
Tips for the Best Creamy Tuscan Pasta
- Cook the pasta just until al dente so it doesn't become mushy.
- Reserve pasta water to adjust the consistency of the sauce.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Don't boil the cream vigorously or it may separate.
- Add spinach at the end to preserve its bright color.
- Taste before serving and adjust the seasoning if needed.
Storage Tips
Store leftovers in an airtight container.
- Refrigerator: Up to 4 days
- Freezer: Not recommended, as the cream sauce may separate when thawed.
To reheat, warm gently over low heat with a splash of milk or vegetable broth.
Nutritional Value
