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    Hungry Healthy Happy » Recipes » Pasta

    White Bean Pasta

    Published: Feb 19, 2020 · Modified: Apr 28, 2022 by Dannii · This post may contain affiliate links · 21 Comments

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    This simple White Bean Pasta makes use of store cupboard staples like pasta, a can of beans and tomatoes for a budget friendly meal that is easy to adapt. It is one of our favourite white bean recipes. A few dried herbs and a glug of balsamic vinegar bring this easy and comforting cannellini bean recipe to life.

    White Bean Pasta in a round white dish next to a plate of salad and garlic bread.

    I love a good cupboard raid meal when I haven't done a shop in a while, and there is no need to turn to instant noodles. Chances are you have some pasta shapes, a tin of beans and some tomatoes in the cupboard, and that's the base of this meal that you can adapt with other ingredients you might have in the fridge.

    We love using white beans to bulk out recipes. They are mild in flavour, so they can be added to almost any recipe - they are super versatile. If you are looking for other ways to use beans, then why not try our Butterbean Soup, Chipotle Black Bean Stew or Spanish Bean Stew?

    Jump to:
    • Ingredients needed
    • How to make white bean pasta - Step by step
    • Why should you try it?
    • Health benefits of cannellini beans
    • Variations
    • What to serve with White Bean Pasta
    • Storage
    • Leftovers tip
    • Frequently Asked Questions
    • Extra tips
    • More pasta recipes
    • Recipe
    • Feedback

    Ingredients needed

    • Pasta - You can use any pasta here. We used penne, as that is what we had in the cupboard, but any pasta shape will work. The sauce clings nicely to spaghetti too.
    • Shallots - These are the base of the pasta sauce and add a nice sweetness. You could swap them for a small brown onion if you prefer.
    • Garlic - Fresh is always best, and make sure to finely crush it, almost in to a paste so there is even distribution in the sauce. You could save time and use frozen garlic.
    • Chopped tomatoes - This is what makes up the sauce for this recipe. Try to use the best quality tinned tomatoes you can, as the cheaper ones tend to be very watery and you want a thick rich sauce. If you do use a cheaper tin of tomatoes, then you can add some tomato puree to it to thicken it up.
    • Cannellini beans - This is where all the protein in the pasta dish comes from. Cannellini bean recipes are a staple in our meal plan, because they are filling, delicious, nutritious and budget friendly. You can use another white bean like haricot or butterbean instead.
    • Oregano - We used dried herbs for this. You could use an Italian seasoning blend for extra flavour.
    • Balsamic vinegar - This is always my "secret" ingredient in a tomato based pasta sauce. It adds a really rich flavour, and a little goes a long way. Try to use the best quality you possibly can, as you really will be able to taste the difference.
    • Spinach - This is an easy way to give a vegetable boost to any pasta dish. Just add a couple of handfuls of spinach to the sauce a few minutes before it is finished cooking, and let it wilt. You could use kale too.
    • Pasta Water - Adding starchy pasta water (just 100ml is enough) gives a really silky smooth sauce and helps it cling to the pasta. Make sure you scoop out the water just before draining, as this ensures that it is nice and starchy.

    A full ingredients list with measurements is in the recipe card below.

    How to make white bean pasta - Step by step

    One: Add the pasta to a pan of boiling water and simmer for 12 minutes.

    A saucepan full of uncooked penne pasta.

    Two: Put a teaspoon of oil in a pan and add the shallots. Gently cook for 3-4 minutes until softened.

    A frying pan with diced shallots in it.

    Three: Add the tomatoes and beans and simmer for 3 minutes.

    A frying pan with cooked chopped shallots, chopped tomatoes and cannellini beans.

    Four: Add the garlic and oregano.

    A frying pan with shallots, tomatoes, beans, garlic and herbs.

    Five: Mix in the spinach and balsamic and cook for 2 minutes.

    Pasta and beans in a frying pan in a tomato sauce with spinach.

    Six: Mix with the cooked pasta and serve.

    White Bean Pasta in a round blue and white serving dish.

    Why should you try it?

    • Quick - This dish is ready in just 15 minutes.
    • Protein packed - The cannellini beans give lots of protein, but still keep it meat free.
    • Easy to adapt - Use this recipe as a base and then adapt it with our variation suggestions below.
    • Budget friendly - Canned beans are a great budget friendly ingredient, as they are so versatile. All of the ingredients in this recipe are inexpensive.
    • Freezes well - Make a double batch, as this freezes really well.

    Health benefits of cannellini beans

    Cannellini beans are believed to have originated in Peru and they were cultivated by Italian immigrants living in Argentina. They were taken back to Italy, where they have continued to be grown commercially to this day. They have a creamy and buttery texture, with a slightly nutty taste.

    They are are super nutritious too. They contain both soluble and insoluble fibre, which will help keep you fuller for longer. This is a hearty and filling pasta dish, thanks to the beans. Cannellini beans are also a great source of vegan fibre, vitamin B9 (folate), iron, potassium, magnesium, calcium and zinc.

    Variations

    This recipe is a great opportunity to chop up whatever you have in your fridge and add it - it reduces food waste. We just added shallots and spinach, but you could use peppers, mushrooms, courgette or aubergine. Even carrots and broccoli could be chopped up and added.

    We used fresh spinach, but if you have some in the freezer, then you could add that instead. You could substitute spinach for kale too.

    This is a delicious meat free dish, but if you did want to add some meat or fish then shredded cooked chicken or salmon would work well. We also like adding some chopped sun-dried tomatoes or olives for extra flavour.

    Take this pasta dish to the next level by topping it with cheese. We went with a sprinkling of Parmesan, but there are lots of options here. You could tear some mozzarella up to put on top, or even crumble over some goats cheese. Or keep it easy with some grated cheddar.

    Cooked penne pasta with beans in a tomato sauce topped with parmesan and chopped herbs.

    What to serve with White Bean Pasta

    If you want to bulk this meal out a bit, then serve it with some garlic bread. Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Easy Cheesy Garlic Bread?

    You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad, or Cucumber and Radish Salad.

    If you want to add a big side of vegetables, then we recommend our Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.

    Storage

    Store: Leftovers can be stored in an air tight container in the fridge for 2 days.

    Freeze: This freezes well and although the beans won't have the same texture when defrosted, they are still delicious. Put it in freezer bags once cooled and it will keep in the freezer for up to 3 months.

    Defrost: You can defrost it in the fridge overnight

    Reheat: This reheats well, so feel free to make extra and then you have yourself and easy lunch for the next day. Reheat in a pan until piping hot.

    heart icon

    Leftovers tip

    Leftovers can be turned in to an amazing pasta bake. Put it in a baking dish, top it with cheddar and then put it in the oven for 15 minutes to get all bubbly and delicious. 

    A bowl of pasta in a tomato sauce with beans and herbs.

    Frequently Asked Questions

    What do cannelini beans taste like?

    They have a very mild flavour, but they are slightly nutty and creamy.

    Is white bean pasta gluten free?

    If you use your favourite gluten free pasta and make sure that there is no cross contamination, then this is a delicious gluten free meal.

    Why do I have to reserve pasta water?

    Because it's an easy way to make the sauce really silky smooth, with no extra effort.

    Can I double the recipe?

    You can easily double this recipe and it doesn't change the cooking time. Just make sure that you have a big enough frying pan to hold double the ingredients.

    Is white bean pasta vegan?

    Yes, as long as you leave the cheese out or use a vegan alternative, then this can be vegan.

    heart icon

    Extra tips

    • We used cannellini beans, but you can use any can of white beans that you have.
    • Add some extra flavour to this dish with a sprinkle of chilli flakes before serving.
    • To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
    • We used Parmesan on top, but you could add cheddar, mozzarella or goats cheese.
    • Mix this dish up a little by turning it in to a pasta bake.
    • You can swap the spinach for kale, but make sure it is chopped up small so it cooks well.
    • Add a splash of olive oil to the pan before serving for an extra boost of flavour.
    • You can add any veggies that you have that need using up. Mushrooms, pepper and courgette (zucchini) work well.

    More pasta recipes

    • Cherry Tomato Pasta
    • Instant Pot Chicken Pasta
    • Creamy Lemon Pasta
    • Greek Pasta Salad

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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

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    Recipe

    White Bean Pasta in a round blue and white serving dish.

    White Bean Pasta

    This simple White Bean Pasta makes use of store cupboard staples like pasta, a can of beans and tomatoes for a budget friendly meal that is easy to adapt.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.81 from 31 votes
    Author: Dannii
    Pin Print
    Course: Lunch, Main Course
    Cuisine: Italian
    Prep Time: 3 minutes
    Cook Time: 12 minutes
    Total Time: 15 minutes
    Allergen:
    An illustration of two ears of wheat.
    Gluten
    An illustration of a wine glass.
    Sulphites
    Servings: 2 servings
    Calories: 395kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 140 g penne pasta
    • 1 teaspoon olive oil
    • 3 shallots diced
    • 2 garlic cloves crushed
    • 400 g chopped tomatoes canned
    • 240 g cannellini beans canned, drained weight
    • 1 teaspoon dried oregano
    • 2 tablespoon balsamic vinegar
    • 60 g spinach

    Instructions

    • Add the pasta to a pan of boiling water and simmer for 12 minutes.
      140 g penne pasta
    • Put a teaspoon of oil in a pan and add the shallots. Gently cook for 3-4 minutes until softened.
      1 teaspoon olive oil, 3 shallots
    • Add the tomatoes and beans and simmer for 3 minutes.
      400 g chopped tomatoes, 240 g cannellini beans
    • Add the garlic and oregano.
      2 garlic cloves, 1 teaspoon dried oregano
    • Mix in the spinach and balsamic and cook for 2 minutes.
      60 g spinach, 2 tablespoon balsamic vinegar

    Notes

    • Add some extra flavour to this dish with a sprinkle of chilli flakes before serving.
    • To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
    • We used parmesan on top, but you could add cheddar, mozzarella or goats cheese.
    • Mix this dish up a little by turning it in to a pasta bake.
    • You can swap the spinach for kale, but make sure it is chopped up small so it cooks well.
    • Add a splash of olive oil to the pan before serving for an extra boost of flavour.
    • You can add any veggies that you have that need using up. Mushrooms, pepper and courgette work well.
    • We used cannellini beans, but you can use any can of white beans that you have.

    Nutritional Information

    Serving: 1portion | Calories: 395kcal | Carbohydrates: 90g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 581mg | Potassium: 843mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3047IU | Vitamin C: 31mg | Calcium: 214mg | Iron: 7mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Reader Interactions

    Comments

    1. Jessica Formicola

      February 25, 2020 at 7:44 pm

      5 stars
      I made this pasta for dinner last night and everyone loved it! It will definitely be added to our regular rotation!

      Reply
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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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