Recipe: Creamy Tuscan White Bean Pasta

2026-03-02

**Serves:** 4 | **Total time:** ~30 minutes

**Ingredients**
- 12 oz short pasta (rigatoni or orecchiette)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp red pepper flakes (optional)
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup vegetable or chicken broth
- 3/4 cup heavy cream or half-and-half
- 3 cups baby spinach
- 1/2 cup grated Parmesan
- Salt, black pepper, juice of 1/2 lemon

**Method**
1) Cook pasta in salted water to al dente; reserve 1 cup pasta water.
2) In a skillet, warm oil. Sauté garlic and shallot 2 minutes; add sun-dried tomatoes and pepper flakes.
3) Stir in beans and broth; simmer 3 minutes. Add cream; simmer to thicken slightly.
4) Add pasta, spinach, and Parmesan. Toss, adding pasta water as needed for a silky sauce.
5) Finish with lemon juice, salt, and pepper.

**Why it works:**
Beans add protein and body so the sauce is creamy without a roux; lemon keeps richness in check.

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