Tuscan White Bean Pasta [With Blistered Cherry Tomatoes]
This 7-ingredient, 30-minute Tuscan white bean pasta with blistered cherry tomatoes and basil is a simple, fuss-free last-minute meal packed with plant-based protein, fiber, and bursting with flavor! A healthy, hearty, and customizable high-protein vegan pasta dish!
Servings: 4 to 6
Calories: 651kcal
Ingredients
- 1 (1-pound) package of angel hair spaghetti
- 1 cup of pasta water
- 1 vegetable bouillon cube
- 2 tablespoons of vegetable oil
- 1 small yellow onion diced
- 4 large cloves of garlic minced
- 1 (10.5-ounce) package of cherry tomatoes halved
- 1 (15-ounce) can of great northern beans
- ¼ cup of chopped basil
Instructions
- In a large pot over medium-high heat, cook pasta according to package instructions. Before you strain the pasta, reserve one cup of the pasta water and stir in the bouillon cube. Set it aside.
- In a large pan over medium-high heat, heat the vegetable oil. Add the onion, garlic, cherry tomatoes, and basil, and saute for 4-5 minutes, until veggies are tender.
- Stir in the angel hair spaghetti, beans, and pasta water.
- Serve warm.
Video
Notes
- Save the starchy pasta water: The water you don’t use immediately for this sauce can be stored in the fridge (for 2 days) or the freezer to use in other sauces and stocks. If unsalted, you can also use it to water plants.
- Don’t overcook the pasta: I usually cook it for a minute less than the package instructions or until the center of the pasta has just a speck of white for perfectly al dente results.
- For a creamy sauce: You could blend some of the white beans with the seasoned pasta water to create a quick, creamy white bean pasta sauce.
Nutrition
Calories: 651kcal | Carbohydrates: 117g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 197mg | Potassium: 944mg | Fiber: 12g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 24mg | Calcium: 131mg | Iron: 5mg