White Bean Pasta

This white bean pasta is a hearty, plant-based dish that combines creamy white beans with perfectly cooked pasta for a satisfying and nutritious meal. Packed with protein, fiber, and rich flavors, it’s a wholesome option that feels indulgent without being heavy. The beans create a velvety sauce that clings to the pasta, offering a comforting yet healthy twist on traditional pasta dishes. Ideal for a quick weeknight dinner or a cozy weekend meal!

Ingredients:

• 8 oz. linguine

• 2 Tbsp olive oil

• 3 cloves garlic, minced

• 1 pint cherry tomatoes

• Freshly ground pepper

• 1/2 tsp salt

• 1/2 tsp dried basil

• 1 15oz. can cannellini beans

• 4 oz. baby spinach

• Shredded parmesan

Instructions:

1. Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.

2. Mince the garlic. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until it has softened and become very fragrant.

3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices.

4. Add the spinach and stir it into the tomatoes until it is about half way wilted. 

5. Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point.

6. Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan.

Enjoy!

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(This recipe is adapted from Budget Bytes)