19 Delicious Recipes with White Beans and Pasta

Ever find yourself staring into the pantry, wondering what to make for dinner that’s both comforting and quick? You’re in luck! White beans and pasta are the ultimate duo for creating hearty, satisfying meals with minimal fuss. From creamy one-pot wonders to zesty skillet dinners, we’ve gathered 19 delicious recipes that will become your new weeknight heroes. Let’s dive in and find your next favorite dish!

White Bean and Spinach Pasta

Warm, creamy white beans mingle with vibrant spinach in this sophisticated pasta dish that transforms humble ingredients into an elegant weeknight dinner. With its velvety sauce and vibrant green hues, this recipe offers both visual appeal and comforting flavors that satisfy deeply. The harmonious blend of textures and aromas creates a meal that feels both nourishing and indulgent.

Ingredients

– 8 ounces dried linguine pasta
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1 teaspoon crushed red pepper flakes
– 1 (15-ounce) can creamy cannellini beans, drained and rinsed
– 5 ounces fresh baby spinach leaves
– ½ cup freshly grated Parmesan cheese
– ½ cup reserved starchy pasta water
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh lemon juice
– ¼ cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve ½ cup of the starchy pasta water before draining the pasta.
4. Heat rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add thinly sliced fresh garlic and cook for 1-2 minutes until fragrant and lightly golden.
6. Stir in crushed red pepper flakes and cook for 30 seconds to release their oils.
7. Add drained cannellini beans to the skillet and cook for 3-4 minutes until warmed through.
8. Gradually add fresh baby spinach leaves in batches, wilting each addition before adding more.
9. Pour in the reserved starchy pasta water and bring to a gentle simmer.
10. Add the cooked linguine to the skillet and toss to coat evenly with the sauce.
11. Sprinkle freshly grated Parmesan cheese over the pasta and toss until melted and creamy.
12. Season with fine sea salt and freshly cracked black pepper, adjusting to your preference.
13. Drizzle fresh lemon juice over the dish and toss once more to combine.
14. Garnish with chopped fresh parsley and serve immediately.

Perfectly balanced between creamy and bright, this pasta delivers silky beans against tender linguine with just enough heat from the pepper flakes. The lemon juice cuts through the richness beautifully, while the wilted spinach adds both color and earthy depth. For an elegant presentation, twirl the pasta into neat nests and top with extra Parmesan shavings and a drizzle of olive oil.

Creamy White Bean Alfredo with Linguine

Silken and sophisticated, this creamy white bean alfredo transforms humble ingredients into an elegant pasta dish that rivals traditional cream-based sauces. Smooth cannellini beans create a velvety foundation that clings beautifully to slender linguine strands, while garlic and lemon brighten each luxurious bite.

Ingredients

• 8 ounces dried linguine pasta
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic fresh garlic, minced
• 1 (15-ounce) can creamy cannellini beans, rinsed and drained
• 1/2 cup vegetable broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 3 cloves minced aromatic fresh garlic and sauté for 60 seconds until fragrant but not browned.
5. Combine 1 can rinsed creamy cannellini beans and 1/2 cup vegetable broth in the skillet, then simmer for 3 minutes to warm through.
6. Transfer the bean mixture to a blender and blend on high speed for 90 seconds until completely smooth and creamy.
7. Return the blended sauce to the skillet and stir in 1/4 cup freshly grated Parmesan cheese until fully incorporated.
8. Whisk in 2 tablespoons fresh lemon juice to brighten the sauce.
9. Season the sauce with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
10. Drain the cooked linguine, reserving 1/4 cup pasta water.
11. Add the drained linguine to the skillet with the sauce, tossing to coat thoroughly.
12. If the sauce appears too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Garnish the finished dish with 2 tablespoons chopped fresh parsley before serving.

Heavenly in its creaminess, this alfredo delivers a surprisingly light texture that coats each linguine strand without heaviness. The subtle nuttiness of Parmesan marries beautifully with the beans’ earthy notes, while lemon cuts through the richness for perfect balance. Consider topping with toasted pine nuts or serving alongside roasted asparagus for an elegant weeknight dinner that feels restaurant-worthy.

Tuscan White Bean Pasta Delight

Beneath the golden Tuscan sun, this white bean pasta delight captures the rustic elegance of Italian countryside cooking, where humble ingredients transform into something truly extraordinary. The creamy cannellini beans mingle with al dente pasta in a harmonious dance of textures and flavors that will transport your senses straight to a Florentine trattoria. Each bite celebrates the beautiful simplicity of Mediterranean cuisine at its finest.

Ingredients

– 8 ounces of imported Italian linguine pasta
– 2 tablespoons of golden extra virgin olive oil
– 3 cloves of aromatic fresh garlic, thinly sliced
– 1 can (15 ounces) of creamy cannellini beans, rinsed and drained
– 1 cup of rich vegetable broth
– ½ cup of sun-drenched cherry tomatoes, halved
– ¼ cup of freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons of vibrant fresh basil leaves, chopped
– 1 teaspoon of fragrant dried oregano
– ½ teaspoon of coarse sea salt
– ¼ teaspoon of freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the linguine and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
4. Add the sliced garlic and sauté for 1 minute until fragrant and lightly golden.
5. Stir in the cannellini beans and cook for 2 minutes until warmed through.
6. Pour in the vegetable broth and bring to a gentle simmer.
7. Add the cherry tomatoes, oregano, salt, and pepper, then cook for 3 minutes until tomatoes soften slightly.
8. Reserve ¼ cup of pasta water before draining the linguine.
9. Add the drained pasta directly to the skillet with the bean mixture.
10. Toss everything together, adding reserved pasta water gradually until the sauce coats the pasta beautifully.
11. Stir in the Parmigiano-Reggiano cheese until melted and incorporated.
12. Remove from heat and fold in the fresh basil just before serving.

Offering a delightful contrast of creamy beans against perfectly al dente pasta, this dish delivers layers of savory depth from the garlic-infused olive oil and sweet bursts from the sun-kissed tomatoes. The final sprinkle of fresh basil provides an aromatic freshness that elevates each forkful, making it perfect for elegant weeknight dinners or served family-style with crusty artisan bread for soaking up every last bit of the flavorful sauce.

Pasta e Fagioli with White Beans

Fusing rustic Italian tradition with contemporary elegance, this Pasta e Fagioli with White Beans transforms humble ingredients into a symphony of comfort. Fragrant herbs and creamy beans mingle in a rich tomato broth that clings perfectly to al dente pasta, creating a dish that feels both timeless and utterly of-the-moment. Each spoonful delivers the kind of soul-warming satisfaction that turns an ordinary evening into something memorable.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, thinly sliced
• 1 teaspoon dried oregano, fragrant and crushed
• 4 cups rich chicken broth, warmed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 2 (15-ounce) cans creamy cannellini beans, rinsed
• 1 cup ditalini pasta
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, vibrant green

Instructions

1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and fragrant, 5-7 minutes.
3. Stir in the thinly sliced garlic and fragrant crushed dried oregano, cooking until aromatic, about 1 minute.
4. Pour in the warmed rich chicken broth and fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
5. Add the rinsed creamy cannellini beans, flaky sea salt, and freshly cracked black pepper.
6. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
7. Stir in the ditalini pasta and cook at a low simmer for exactly 9 minutes, stirring occasionally to prevent sticking.
8. Remove from heat and let rest for 3 minutes to allow the pasta to absorb remaining liquid.
9. Stir in the freshly grated Parmesan cheese until melted and incorporated.
10. Garnish with the vibrant green chopped fresh parsley just before serving.

Lusciously textured with tender beans and perfectly cooked pasta suspended in a velvety broth, this dish achieves a remarkable balance between rustic heartiness and refined elegance. The fire-roasted tomatoes lend a subtle smokiness that complements the creamy beans, while the final sprinkle of Parmesan adds a salty complexity that elevates each bite. For an extra touch of luxury, drizzle with a thread of high-quality olive oil and serve alongside crusty artisanal bread to capture every last drop of the flavorful broth.

White Bean and Sundried Tomato Spaghetti

Vividly capturing the essence of Mediterranean simplicity, this pasta dish transforms humble ingredients into an elegant weeknight masterpiece. The creamy white beans and intensely flavored sundried tomatoes create a symphony of textures and tastes that feel both rustic and refined, perfect for those seeking restaurant-quality results with home kitchen ease. Each component harmonizes to deliver a satisfying meal that celebrates the beauty of pantry staples elevated through thoughtful preparation.

Ingredients

– 8 ounces of dried spaghetti
– 3 tablespoons of rich extra-virgin olive oil
– 4 cloves of fresh garlic, thinly sliced
– 1/2 cup of oil-packed sundried tomatoes, julienned
– 1 (15-ounce) can of creamy cannellini beans, drained and rinsed
– 1/4 cup of freshly grated Parmesan cheese
– 2 tablespoons of chopped fresh Italian parsley
– 1/2 teaspoon of crushed red pepper flakes
– Kosher salt to season
– Freshly cracked black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces of dried spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons of rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 4 cloves of thinly sliced fresh garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn.
5. Stir in 1/2 cup of julienned oil-packed sundried tomatoes and 1/2 teaspoon of crushed red pepper flakes, cooking for another minute to release their oils.
6. Add the drained and rinsed cannellini beans to the skillet, gently stirring to coat in the aromatic oil mixture.
7. Reserve 1/2 cup of starchy pasta water before draining the cooked spaghetti.
8. Transfer the drained spaghetti directly into the skillet with the bean and tomato mixture.
9. Pour in 1/4 cup of the reserved pasta water and toss everything together vigorously to emulsify the sauce.
10. Stir in 1/4 cup of freshly grated Parmesan cheese until melted and creamy.
11. Fold in 2 tablespoons of chopped fresh Italian parsley and season with kosher salt and freshly cracked black pepper.

Notably creamy yet delightfully textured, the al dente spaghetti provides the perfect canvas for the velvety beans and chewy sundried tomatoes. The subtle heat from red pepper flakes balances the sweet intensity of the tomatoes, while fresh parsley adds a bright, herbal finish. For an elegant presentation, twirl portions into neat nests and garnish with extra Parmesan shavings and a drizzle of quality olive oil.

Garlic White Bean Penne Primavera

Nestled between the vibrant colors of spring vegetables and the creamy comfort of white beans, this pasta dish celebrates seasonal abundance with sophisticated simplicity. Garlic White Bean Penne Primavera transforms humble ingredients into an elegant weeknight meal that feels both nourishing and indulgent, where each forkful delivers a harmonious balance of textures and flavors. The subtle creaminess from blended cannellini beans creates a luxurious sauce without heavy cream, making this dish feel light yet deeply satisfying.

Ingredients

• 8 ounces dried penne pasta
• 3 tablespoons rich extra virgin olive oil, divided
• 4 cloves fresh garlic, thinly sliced
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into ¼-inch coins
• 1 cup vibrant green asparagus, trimmed and cut into 1-inch pieces
• 1 cup sweet cherry tomatoes, halved
• 1 (15-ounce) can creamy cannellini beans, rinsed and drained
• ½ cup vegetable broth
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces dried penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Reserve ½ cup of the starchy pasta water before draining the cooked penne.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 4 cloves thinly sliced fresh garlic and cook for 1 minute until fragrant but not browned.
6. Stir in 1 finely diced medium yellow onion and cook for 4 minutes until translucent.
7. Add 2 medium carrots cut into ¼-inch coins and cook for 3 minutes until slightly softened.
8. Incorporate 1 cup vibrant green asparagus pieces and cook for 2 minutes until bright green.
9. Add 1 cup halved sweet cherry tomatoes and cook for 2 minutes until they begin to wrinkle.
10. Transfer half of the creamy cannellini beans to a blender with ½ cup vegetable broth and blend until completely smooth.
11. Pour the bean puree into the vegetable mixture along with the remaining whole beans.
12. Season with 1 teaspoon coarse sea salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon red pepper flakes.
13. Simmer the sauce for 3 minutes until slightly thickened.
14. Add the drained penne to the skillet along with ¼ cup of the reserved pasta water.
15. Toss everything together for 2 minutes until the pasta is well coated and the sauce clings to each piece.
16. Remove from heat and stir in ¼ cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh parsley.
17. Drizzle with the remaining 1 tablespoon rich extra virgin olive oil before serving.

Zesty and vibrant, this primavera delivers a delightful contrast between the al dente pasta and the tender-crisp vegetables. The creamy white bean sauce clings beautifully to each penne ridge, while the Parmesan adds a salty complexity that balances the sweet tomatoes. For an elegant presentation, garnish with extra parsley and serve alongside crusty bread to soak up every last bit of the garlic-infused sauce.

Lemon White Bean Pasta with Arugula

Whisking together the vibrant essence of sun-kissed lemons with creamy white beans creates a pasta dish that feels both sophisticated and comforting. This elegant preparation transforms simple pantry staples into a meal worthy of any dinner party, while remaining accessible enough for weeknight cooking. The peppery arugula adds a fresh, vibrant contrast that elevates the entire composition.

Ingredients

– 8 ounces dried linguine pasta
– 3 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, thinly sliced
– 1 (15-ounce) can creamy cannellini beans, drained and rinsed
– 1 large lemon, freshly zested and juiced
– ½ cup freshly grated Parmesan cheese
– 4 cups fresh baby arugula
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add 8 ounces dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 3 tablespoons rich extra-virgin olive oil in a large skillet over medium-low heat.
4. Add 3 cloves fresh garlic, thinly sliced, and sauté for 1-2 minutes until fragrant but not browned.
5. Stir in 1 can creamy cannellini beans and cook for 3-4 minutes until warmed through.
6. Drain the cooked pasta, reserving ½ cup of starchy pasta water.
7. Transfer the hot pasta directly into the skillet with the bean mixture.
8. Add the zest and juice of 1 large lemon, ½ cup freshly grated Parmesan cheese, and ½ teaspoon fine sea salt.
9. Toss everything together, gradually adding reserved pasta water until the sauce coats the pasta beautifully.
10. Remove from heat and fold in 4 cups fresh baby arugula until just wilted.
11. Finish with ¼ teaspoon freshly cracked black pepper and additional Parmesan if desired.
Here, the creamy beans create a luxurious texture against the firm pasta, while the bright lemon cuts through the richness perfectly. For an elegant presentation, serve immediately in warm bowls with extra lemon wedges on the side, allowing the residual heat to gently wilt the arugula into silken perfection.

Herbed Chicken and White Bean Pasta

Hearty yet refined, this herbed chicken and white bean pasta brings rustic Italian flavors to your weeknight table with elegant simplicity. Tender chicken mingles with creamy beans and aromatic herbs in a dish that feels both comforting and sophisticated. Each forkful delivers a harmonious balance of textures and flavors that will transport you straight to a sun-drenched Tuscan kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, patted dry
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons fragrant fresh thyme leaves
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon coarse sea salt
• 1 (15-ounce) can creamy cannellini beans, rinsed
• 8 ounces dried linguine pasta
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter, chilled
• 1/4 cup chopped fresh parsley

Instructions

1. Season both sides of the chicken breasts evenly with sea salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken breasts in the hot skillet and cook for 6-7 minutes until golden brown crust forms on the bottom.
4. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
6. While chicken rests, bring a large pot of salted water to a rolling boil for the pasta.
7. Add linguine to the boiling water and cook for 9-10 minutes until al dente, stirring occasionally to prevent sticking.
8. Reduce skillet heat to medium and add remaining olive oil, minced garlic, rosemary, and thyme.
9. Cook aromatics for 1 minute until fragrant but not browned, stirring constantly.
10. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
11. Simmer wine for 2 minutes until reduced by half, allowing alcohol to evaporate.
12. Add chicken broth and cannellini beans, then simmer for 3 minutes to warm through.
13. Slice rested chicken against the grain into 1/2-inch thick pieces.
14. Drain cooked pasta, reserving 1/4 cup of starchy pasta water.
15. Add drained pasta to the skillet along with sliced chicken, Parmesan cheese, and chilled butter.
16. Toss everything together for 2 minutes until a glossy sauce coats the pasta, adding reserved pasta water as needed to achieve desired consistency.
17. Stir in fresh parsley just before serving to maintain its bright color and fresh flavor.

Glossy pasta strands cradle tender chicken and creamy beans in a sauce that clings perfectly to each component. The rosemary and thyme provide earthy notes that complement the rich Parmesan and butter finish beautifully. For an elegant presentation, serve in shallow bowls garnished with extra thyme sprigs and a drizzle of quality olive oil.

Roasted Red Pepper and White Bean Rigatoni

Zesty and vibrant, this roasted red pepper and white bean rigatoni transforms humble ingredients into an elegant weeknight masterpiece. The smoky sweetness of charred peppers marries beautifully with creamy white beans and al dente pasta, creating a dish that feels both comforting and sophisticated. With minimal hands-on time and maximum flavor payoff, it’s the kind of recipe you’ll return to again and again.

Ingredients

– 3 large, sweet red bell peppers
– 12 ounces of ridged rigatoni pasta
– 2 tablespoons of rich extra-virgin olive oil
– 3 cloves of aromatic garlic, thinly sliced
– 1 (15-ounce) can of creamy cannellini beans, rinsed and drained
– 1/2 cup of savory vegetable broth
– 1/4 cup of freshly grated Parmigiano-Reggiano cheese
– 1/4 cup of chopped fresh basil leaves
– 1/2 teaspoon of flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Place the whole red bell peppers on the prepared baking sheet and roast for 25–30 minutes, turning once halfway through, until the skins are blistered and blackened in spots.
3. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.
4. Peel the peppers, discard the stems and seeds, and slice the flesh into thin strips.
5. Bring a large pot of generously salted water to a rolling boil over high heat.
6. Add the rigatoni and cook for 10–12 minutes, stirring occasionally, until perfectly al dente.
7. Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
8. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
9. Add the sliced garlic and sauté for 1–2 minutes, just until fragrant and lightly golden.
10. Stir in the roasted pepper strips and cannellini beans, cooking for 3–4 minutes to meld the flavors.
11. Pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
12. Add the cooked rigatoni to the skillet, tossing to coat evenly in the sauce.
13. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until your desired consistency is reached.
14. Remove the skillet from the heat and stir in the Parmigiano-Reggiano, basil, sea salt, and black pepper.
15. Taste and adjust seasoning if needed, then divide among warm serving bowls. Buttery and velvety, the sauce clings to each ridge of the pasta, while the beans add a subtle creaminess that balances the peppers’ smoky sweetness. For an extra touch of elegance, garnish with additional basil leaves and a drizzle of olive oil just before serving.

White Bean Pesto Pasta

Heralding the perfect union of creamy comfort and vibrant freshness, this white bean pesto pasta transforms humble ingredients into an elegant weeknight masterpiece. Hearty white beans create a luxuriously smooth sauce base that clings beautifully to every pasta strand, while bright basil pesto delivers garden-fresh complexity in each satisfying bite.

Ingredients

– 12 ounces dried linguine pasta
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, minced
– 1 (15-ounce) can creamy cannellini beans, drained and rinsed
– ½ cup vibrant basil pesto
– ¼ cup freshly grated Parmesan cheese
– 2 tablespoons fresh lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup reserved starchy pasta water
– Fresh basil leaves for garnish

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve ¼ cup of the starchy pasta water before draining the pasta.
4. Heat 2 tablespoons rich extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 3 cloves minced fresh garlic and sauté for 60 seconds until fragrant but not browned.
6. Stir in 1 can drained cannellini beans and cook for 3 minutes until warmed through.
7. Mash approximately half the beans with the back of a spoon to create a creamy texture.
8. Add ½ cup vibrant basil pesto and stir continuously for 2 minutes until fully incorporated.
9. Pour in the cooked linguine and toss to coat evenly with the sauce.
10. Stir in ¼ cup reserved pasta water to loosen the sauce to a silky consistency.
11. Add ¼ cup freshly grated Parmesan cheese, 2 tablespoons fresh lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
12. Toss everything together for 2 minutes until the sauce beautifully coats each pasta strand.
Just before serving, garnish with fresh basil leaves for a final burst of herbal brightness. Juxtaposing creamy bean richness against zesty pesto vibrancy creates remarkable depth in this deceptively simple dish. The velvety sauce clings to each linguine strand while maintaining perfect separation, making it equally elegant for casual dinners or impromptu entertaining when served with crusty artisanal bread.

Italian Sausage and White Bean Marinara

On brisk autumn evenings, few dishes comfort the soul quite like this rustic Italian classic, where robust sausage melds beautifully with creamy beans in a vibrant tomato sauce. Our Italian Sausage and White Bean Marinara transforms humble ingredients into an elegant, deeply satisfying meal that feels both nostalgic and sophisticated. This one-pot wonder delivers layers of flavor that develop beautifully as they simmer together, creating a dish that’s perfect for weeknight dinners or casual entertaining.

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 2 (15-ounce) cans creamy cannellini beans, rinsed and drained
• 1 cup rich chicken stock
• 1 teaspoon dried oregano, fragrant and earthy
• ½ teaspoon crushed red pepper flakes
• ½ cup fresh basil leaves, torn
• Kosher salt and freshly ground black pepper
• Grated Parmigiano-Reggiano for serving

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 pound of sweet Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until deeply browned and cooked through.
3. Tip: Don’t overcrowd the pan—browning in batches ensures proper caramelization and prevents steaming.
4. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
5. Stir in 4 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
6. Pour in 1 cup of rich chicken stock, scraping up any browned bits from the bottom of the pot with your spoon.
7. Add 1 (28-ounce) can of hand-crushed San Marzano tomatoes, 2 (15-ounce) cans of rinsed cannellini beans, 1 teaspoon of fragrant dried oregano, and ½ teaspoon of crushed red pepper flakes.
8. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
9. Tip: Simmering uncovered allows the sauce to thicken naturally while the flavors concentrate.
10. Season generously with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
11. Stir in ½ cup of torn fresh basil leaves just before serving to preserve their bright, herbal flavor.
12. Tip: Reserve a few basil leaves for garnish to add visual appeal and fresh aroma to the finished dish.

Marvel at the beautiful marriage of textures in this marinara—the creamy beans contrast perfectly with the hearty sausage crumbles, while the vibrant tomato base carries subtle heat from the pepper flakes. Serve this elegant dish over creamy polenta or alongside crusty artisan bread to soak up every last drop of sauce, and finish with a generous shower of grated Parmigiano-Reggiano for a truly memorable meal.

Zesty White Bean and Kale Pasta

Nestled between the crisp autumn air and cozy kitchen warmth, this vibrant pasta dish marries earthy kale with creamy white beans in a bright, lemony sauce that sings with flavor. Perfect for weeknight dinners yet elegant enough for company, it transforms humble ingredients into something truly special with minimal effort and maximum satisfaction.

Ingredients

– 8 ounces dried linguine pasta
– 3 tablespoons rich extra-virgin olive oil
– 4 cloves garlic, thinly sliced
– 1 bunch lacinato kale, stems removed and leaves chopped
– 1 (15-ounce) can creamy cannellini beans, drained and rinsed
– 1 lemon, freshly zested and juiced
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add garlic slices and cook for 1-2 minutes until fragrant and lightly golden.
5. Stir in chopped kale and cook for 3-4 minutes until wilted and bright green.
6. Add cannellini beans, lemon zest, and red pepper flakes, cooking for 2 minutes until warmed through.
7. Drain pasta, reserving 1/2 cup of starchy cooking water.
8. Transfer hot pasta directly to the skillet with the kale mixture.
9. Add lemon juice and 1/4 cup of reserved pasta water, tossing vigorously to create a light sauce.
10. Stir in Parmesan cheese until melted and creamy.
11. Fold in fresh parsley and season with salt and pepper.
12. Add more pasta water if needed to reach desired sauciness.

Remarkably balanced in texture and flavor, this dish offers tender pasta coated in a silky, lemon-kissed sauce that clings beautifully to each strand. The creamy beans provide subtle richness against the kale’s earthy bitterness, while the Parmesan adds salty depth that makes every bite irresistible. For an elegant presentation, garnish with extra lemon zest and serve immediately in warmed bowls, perhaps alongside crusty bread to soak up every last drop of the vibrant sauce.

Conclusion

Ultimately, these 19 white bean and pasta recipes prove how simple ingredients can create extraordinary meals. We hope you’ll try a few favorites from this collection! Share which recipes you love most in the comments below, and don’t forget to pin this article on Pinterest so you can easily return to these delicious ideas.