Imagine a single bowl that transports you straight to the rolling hills of Tuscany, where sun‑drenched tomatoes, buttery cream, and earthy white beans mingle with al dente pasta. That bowl is Creamy Tuscan White Bean Pasta, a dish that feels both indulgent and comforting.
What makes it truly special is the harmony between the silky sauce—crafted from olive oil, garlic, sun‑dried tomatoes, and a splash of white wine—and the hearty white beans that add protein and texture without weighing the dish down.
This recipe is perfect for busy weeknights, casual brunches, or a cozy dinner for two. Pasta lovers, vegetarians, and anyone craving a taste of Italy will fall in love with its rich flavor and beautiful presentation.
The cooking process is straightforward: sauté aromatics, deglaze, swirl in cream and beans, toss with cooked pasta, and finish with fresh herbs. In under an hour you’ll have a restaurant‑quality plate ready to serve.
Why You'll Love This Recipe
One‑Pan Simplicity: All the flavor builds in a single skillet, meaning fewer dishes and less cleanup after a satisfying meal.
Plant‑Powered Protein: Cannellini beans deliver protein and fiber, making the dish filling without the need for meat.
Bold Tuscan Flavors: Sun‑dried tomatoes, garlic, and fresh spinach create an authentic Italian taste that sings with every bite.
Quick Yet Elegant: Ready in under 45 minutes, it looks impressive enough for guests yet stays relaxed enough for a family night.
Ingredients
The foundation of this dish relies on high‑quality pantry staples and fresh produce. Cream and white wine give the sauce its luxurious body, while garlic, sun‑dried tomatoes, and spinach provide depth and brightness. Choosing a sturdy pasta like penne or rigatoni ensures every bite captures the sauce. Finally, a handful of Parmesan and fresh herbs finish the plate with savory richness and aromatic lift.
Main Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 1 (15 oz) can cannellini (white) beans, drained and rinsed
Sauce Components
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/3 cup sun‑dried tomatoes, thinly sliced
- 1/2 cup dry white wine (optional, replace with broth if desired)
- 1 cup heavy cream
- 2 cups fresh baby spinach
Seasonings & Garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red‑pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh basil, chopped
Together these ingredients create a balanced dish where the cream provides richness, the beans add body, and the sun‑dried tomatoes contribute a sweet‑tart pop. The spinach wilts quickly, adding color and a dose of nutrients, while the Parmesan and basil finish the plate with a salty‑herby brightness that ties every element together.
Step-by-Step Instructions
Cooking the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente, usually 9–11 minutes. Reserve 1 cup of the starchy cooking water before draining; this will help bind the sauce later.
Building the Sauce
- Heat Olive Oil. In a wide, deep skillet, warm 2 tablespoons olive oil over medium heat until it shimmers, about 30 seconds. This temperature ensures the garlic won’t burn.
- Sauté Aromatics. Add 3 cloves minced garlic and 1/3 cup sliced sun‑dried tomatoes. Cook, stirring frequently, for 1–2 minutes until fragrant and the tomatoes soften, releasing their sweet oils.
- Deglaze. Pour in 1/2 cup dry white wine (or broth) and let it simmer for 2 minutes, scraping the browned bits from the pan. Those “fond” pieces are flavor gold.
- Add Cream and Herbs. Stir in 1 cup heavy cream, 1 teaspoon dried oregano, and ½ teaspoon red‑pepper flakes if you like heat. Reduce the heat to low and let the mixture thicken slightly, about 3 minutes.
- Incorporate Beans and Spinach. Fold in the drained cannellini beans and 2 cups fresh spinach. The spinach wilts in under a minute, and the beans warm through, adding body to the sauce.
Combining Pasta and Sauce
Add the cooked penne directly to the skillet. Toss gently to coat every tube with the creamy sauce. If the sauce looks too thick, drizzle in a little of the reserved pasta water—start with ¼ cup and add more until you reach a silky, glossy consistency. Finish by stirring in ¼ cup grated Parmesan and the chopped fresh basil. Season with salt and pepper to taste, then serve immediately.
Tips & Tricks
Perfecting the Recipe
Use Pasta Water. The starches in the reserved water emulsify the sauce, giving it that velvety coat without needing extra butter.
Don’t Overcook the Spinach. Add it at the very end; it wilts in seconds and retains its bright green color.
Flavor Enhancements
For extra depth, stir in a teaspoon of smoked paprika or a splash of balsamic reduction just before serving. A squeeze of fresh lemon juice brightens the richness, while a pinch of nutmeg subtly lifts the creaminess.
Common Mistakes to Avoid
Avoid boiling the cream; keep the heat low once it’s added to prevent curdling. Also, don’t rinse the beans—retaining a bit of their cooking liquid helps the sauce bind better.
Pro Tips
Season As You Go. Add a pinch of salt after each major step; layered seasoning builds complexity.
Finish With Butter. A small knob of cold butter swirled in at the end adds silkiness and a glossy finish.
Use High‑Quality Parmesan. Freshly grated cheese melts better and contributes a richer umami flavor than pre‑grated varieties.
Variations
Ingredient Swaps
Replace the cannellini beans with chickpeas for a nuttier bite, or use cooked shrimp for a surf‑and‑turf twist. If sun‑dried tomatoes aren’t on hand, fresh cherry tomatoes roasted until caramelized work beautifully. For a dairy‑free version, swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
Dietary Adjustments
To keep it gluten‑free, choose gluten‑free pasta made from rice or corn. For a low‑carb option, substitute the pasta with spiralized zucchini or shirataki noodles. Vegan diners can replace the cream with cashew cream and the Parmesan with a vegan cheese alternative.
Serving Suggestions
Pair the pasta with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside toasted garlic bread to soak up extra sauce. A side of roasted asparagus or grilled polenta adds texture and rounds out the meal beautifully.
Storage Info
Leftover Storage
Cool the pasta to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. For longer keeping, portion into freezer‑safe bags, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat gently in a skillet over medium‑low heat, adding a splash of broth or milk to revive the sauce’s creaminess. Alternatively, microwave in a covered dish, stirring halfway through, for 2–3 minutes. Avoid high heat, which can cause the cream to separate.
Frequently Asked Questions
This Creamy Tuscan White Bean Pasta delivers authentic Italian flavor with a vegetarian‑friendly protein boost, all in a quick, one‑pan method. By following the step‑by‑step guide, mastering the sauce, and applying the tips provided, you’ll create a restaurant‑quality meal any night of the week. Feel free to experiment with swaps and seasonings to make it truly your own. Enjoy every creamy, herb‑kissed bite!
