White Bean Pasta
User Reviews
4.8
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
395 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
White Bean Pasta
Description
In this White Bean Pasta recipe, dried penne pasta is cooked until tender and mixed into a sauce prepared by cooking diced shallots in olive oil until soft, then simmering canned chopped tomatoes and drained cannellini beans. Garlic and dried oregano are added to boost the flavor, while spinach leaves are stirred in toward the end to wilt slightly. Balsamic vinegar brightens the sauce with a mild tanginess.
The penne serves as a sturdy vessel for the sauce and ingredients, providing a pleasing bite. The combination of beans and tomatoes results in a hearty, thickened sauce with gentle herb and garlic accents. Parmesan shavings add a salty, creamy contrast when sprinkled on top.
This pasta is well suited for a simple weeknight meal. It can be accompanied by salad or crusty bread. It allows for flexibility in ingredients, as various white beans or greens can be used based on availability.
Add chili flakes before serving if you desire a spicy kick.Substitute fresh tagliatelle to reduce cooking time.Different cheeses like cheddar, mozzarella, or goat cheese can replace Parmesan as desired.Turn this into a pasta bake by transferring to a dish and adding cheese before baking.Swap spinach for chopped kale, ensuring the kale is finely chopped to cook through.Add olive oil just before serving for extra flavor.Include other vegetables like mushrooms, pepper, or courgette to use up leftovers.Any white beans can replace cannellini beans as per availability.
Ingredients
- 140 g penne pasta
- 1 teaspoon olive oil
- 3 shallot diced
- 2 garlic crushed, clove
- 400 g tomato canned, chopped
- 240 g cannellini beans canned, drained weight
- 1 teaspoon oregano dried
- 2 tablespoon balsamic vinegar
- 60 g spinach
- 30 g parmesan shavings
Instructions
- Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Heat 1 teaspoon Olive oil in a pan and add 3 Shallots. Gently cook for 3-4 minutes until softened.
- Add 400 g Chopped tomatoes and 240 g Cannellini beans and simmer for 3 minutes.
- Add 2 Garlic clove and 1 teaspoon Dried oregano.
- Mix in 60 g Spinach and 2 tablespoon Balsamic vinegar and cook for 2 minutes.
- Mix the cooked pasta in and serve topped with 30 g Parmesan.
Notes
- For a spicier version, sprinkle chili flakes on top before serving.
- Using fresh tagliatelle cuts down cooking time for a quicker meal.
- Feel free to substitute parmesan with cheddar, mozzarella, or goat cheese as you prefer.
- Transform this dish into a pasta bake by topping with cheese and baking until golden.
- Replace spinach with finely chopped kale to maintain proper cooking.
- Add some olive oil right before serving to boost flavor.
- Incorporate extra vegetables such as mushrooms, peppers, or courgettes to use up what you have.
- Swap cannellini beans for any canned white beans you have on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 395kcal | 20% |
| Carbohydrates | 90g | 30% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 581mg | 24% |
| Potassium | 843mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 3047IU | 61% |
| Vitamin C | 31mg | 34% |
| Calcium | 214mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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