Tuscan White Bean Pasta
A hearty and flavorful vegetarian pasta dish inspired by the rustic cuisine of Tuscany, featuring creamy cannellini beans and aromatic herbs.
Equipment
- 1 Large pot for boiling pasta
- 1 sauté pan for sauce
- 1 Colander
Ingredients
Main Ingredients
- 12 oz pasta of choice
- 2 cups canned cannellini beans drained and rinsed
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried thyme
Additional Ingredients
- Salt and pepper to taste
- 1/4 cup pasta water
- 1/2 cup grated Parmesan cheese optional
- Fresh basil leaves for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta.
- While the pasta cooks, heat olive oil in a sauté pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the cannellini beans to the pan along with dried thyme. Cook for 5 minutes, stirring occasionally. Add salt and pepper to taste.
- Add the drained pasta to the sauté pan with the beans. Pour in reserved pasta water to achieve desired sauce consistency. Stir well to coat the pasta evenly.
- Remove the pan from heat. Stir in grated Parmesan cheese, if using. Garnish with fresh basil leaves and serve hot.
Serving
- Serve the pasta immediately for the best flavor and texture. Pair with a side salad or crusty bread.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Notes
Pro Tips: Always use fresh garlic and good quality olive oil. Reserve pasta water to adjust sauce consistency. Ingredient Substitutions: Try Great Northern beans if cannellini are unavailable. How to Serve: Pair with a crisp salad or garlic bread. Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days. Make-Ahead Tips: The sauce can be prepared a day in advance.