The flavors of Tuscany straight to your dinner table!
This Tuscan White Bean Pasta is a delightful, plant-based dish that combines hearty white beans with vibrant vegetables and aromatic seasonings, all tossed together with your choice of fusilli or linguine.
It's a comforting and nutritious meal that’s perfect for a quick lunch or any night of the week.
The fragrant flavors of onions and garlic, infused with the rich, tangyness of sundried tomatoes, make this pasta as delicious as it is nutritious! Fresh baby spinach and creamy white beans, ensure some healthy nutrients and a protein boost.
And of course, we had to finish the dish with a generous sprinkle of our vegan parmesan, which brings everything together.
Let's dive into the full recipe and get cooking!
READ MORE: 25 Different types of pasta and how to use them best
TUSCAN WHITE BEAN PASTA RECIPE
INGREDIENTS:
- 8-ounces fusilli or linguine pasta
- 1/2 tsp salt to cook pasta
- 1 onion, sliced
- 4-ounces garlic cloves, minced
- Handful of sundried tomatoes, sliced
- 4-ounces fresh baby spinach
- 1/2 tsp basil or Italian seasoning
- 1/2 tsp red pepper flakes
- Olive oil for sautéing
- 1 can or 1 cup of pre-soaked white beans
- Vegan parmesan
DIRECTIONS:
- Cook pasta according to package directions (al-dente is best)
- Sautee the onions and garlic on medium heat for 3-4 minutes until onions start to turn clear.
- Add the sundried tomatoes and cook for 2 minutes.
- Add the baby spinach, beans, seasoning and pepper flakes, and cook for a few more minutes until the spinach has wilted.
- Save 1.5 to 2 cups of pasta water before draining your pasta.
- Add the pasta to the bean mixture and combine.
- Add saved pasta water to add moisture according to your preference. Let it simmer to reduce, develop and combine all the flavors.
- Serve, top with vegan parmesan, and enjoy!
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