Italian 20 min

Creamy Tuscan White Bean Pasta

Name: Creamy Tuscan White Bean Pasta
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz orecchiette or shells; 2 cans (15 oz each) cannellini beans, drained; 4 cups baby spinach; ½ cup sun-dried tomatoes, chopped; 4 cloves garlic, minced; ½ cup heavy cream; ½ cup grated Parmesan; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; ½ teaspoon red pepper flakes; Salt and black pepper to taste; 1 cup pasta water

vegetarianhealthyquick

Ingredientsfor 2

520

Cal

22g

Protein

74g

Carbs

16g

Fat

112 oz orecchiette or shells
22 cans (15 oz each) cannellini beans, drained
34 cups baby spinach
4½ cup sun-dried tomatoes, chopped
54 cloves garlic, minced
6½ cup heavy cream
7½ cup grated Parmesan
82 tablespoons olive oil
91 teaspoon Italian seasoning
10½ teaspoon red pepper flakes
11Salt and black pepper to taste
121 cup pasta water

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Instructions

1
Cook pasta in heavily salted boiling water until al dente, reserving 1 cup pasta water before draining.
2
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking 1 minute until golden. Add sun-dried tomatoes and Italian seasoning, stir 1 minute.
3
Add cannellini beans and mash about a third of them with the back of a spoon — this creates a naturally creamy, thick sauce without any additional thickener. Add heavy cream and ½ cup pasta water. Simmer 3–4 minutes until slightly thickened.
4
Add drained pasta and spinach, tossing until the spinach wilts and the pasta is coated in the creamy bean sauce. Add more pasta water to reach your desired consistency. Stir in Parmesan, taste, and season with salt and pepper. Serve immediately.