This Tuscan White Bean Pasta is a rustic yet elegant dish that comes together in about 30 minutes. It features a creamy, savory sauce made from blended white beans, sun-dried tomatoes, garlic, and rosemary. The result is a comforting, plant-forward meal that feels special enough for any night.
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Why You’ll Love This Tuscan White Bean Pasta
- Creamy without cream: Blended white beans create a velvety, luxurious sauce.
- Savory & aromatic: Garlic, rosemary, and sun-dried tomatoes deliver robust flavor.
- Balanced & satisfying: Protein, fiber, and carbs make it a complete meal.
- Quick to make: Ready in about 30 minutes with minimal active cooking.
Ingredients & Tools
- 225 g short pasta (like rigatoni, penne, or fusilli)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 can (400 g) cannellini beans, drained and rinsed
- 60 g sun-dried tomatoes in oil, roughly chopped
- 120 ml vegetable broth
- 1 lemon, zest and juice
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Parmesan cheese for serving (optional)
Tools: A large pot for pasta, a large skillet or Dutch oven, a blender or immersion blender, and a microplane or zester for the lemon.
Notes: Don’t skip rinsing the beans—it removes excess sodium and canning liquid for a cleaner flavor. The starchy pasta water is essential for a silky, emulsified sauce.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 18 g |
| Fat: | 12 g |
| Carbs: | 78 g |
| Fiber: | 12 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t drain that pasta water! This is the single most important step for a perfect sauce. The starchy water helps bind the oil, bean puree, and other ingredients into a cohesive, glossy sauce that won’t separate.
- Why blend only half the beans? You’ll blend one portion to create the creamy base, but leave the other half whole. This gives the dish a wonderful textural contrast, with creamy sauce and satisfying, soft beans in every bite.
- Use the sun-dried tomato oil. If your sun-dried tomatoes are packed in oil, use a tablespoon of that flavorful oil to sauté the garlic and rosemary. It adds an incredible depth of tomato-y, herbaceous flavor right from the start.
- Fresh rosemary makes a difference. While dried can work in a pinch, the bright, piney fragrance of fresh rosemary is a key flavor profile here. It’s worth seeking out for this dish.
How to Make Tuscan White Bean Pasta
Step 1: Start by bringing a large pot of well-salted water to a rolling boil for your pasta. You want the water to taste like the sea—this is your only chance to season the pasta itself from the inside out. Once boiling, add your short pasta and cook according to the package directions until al dente. Just before draining, carefully scoop out about a cup of the starchy pasta water and set it aside. This is our sauce magic.
Step 2: While the pasta cooks, let’s build the sauce. Heat the olive oil (or sun-dried tomato oil) in a large skillet or Dutch oven over medium heat. Add the minced garlic, chopped rosemary, and red pepper flakes if using. Sauté for just about 60-90 seconds until the garlic is fragrant. You have to watch it closely—you don’t want the garlic to brown and become bitter. That beautiful aroma is your cue that it’s ready.
Step 3: Now, take half of the drained and rinsed cannellini beans and add them to the skillet, along with the vegetable broth. Let this simmer for a couple of minutes to warm through. Then, carefully transfer this mixture to a blender. Blend on high until it’s completely smooth and creamy. If you have an immersion blender, you can do this right in the skillet, which is a little less messy.
Step 4: Pour the beautifully smooth bean puree back into the skillet. Add the remaining whole beans and the chopped sun-dried tomatoes. Stir everything together over low heat. You’ll notice the sauce is quite thick at this point—that’s perfect and exactly what we want before we add our secret ingredient.
Step 5: Add the drained, cooked pasta directly into the skillet with the sauce. Now, start adding the reserved pasta water, a few tablespoons at a time, stirring constantly. The trick is to add just enough so the sauce becomes loose and silky, coating each piece of pasta perfectly. You might not need the whole cup. The sauce should look glossy and cling to the noodles.
Step 6: Finish the dish with the zest and juice of the lemon. The citrus brightens all the rich, savory flavors and cuts through the creaminess beautifully. Give it a final taste and season with salt and plenty of freshly cracked black pepper. The lemon really makes the other ingredients pop.
Step 7: Serve immediately, garnished generously with fresh basil or parsley and a sprinkle of Parmesan cheese if you like. The dish is best enjoyed right away while the sauce is still luxuriously creamy and the herbs are fresh.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as the sauce may separate upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water or broth, stirring until creamy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a fresh, crisp contrast to the rich and creamy pasta, cleansing the palate between bites.
- Garlic-rubbed toasted sourdough bread — Perfect for sopping up every last bit of that delicious sauce left on your plate. It adds a wonderful crunchy texture.
- Roasted asparagus or broccolini — Their slightly charred, earthy flavors pair wonderfully with the Tuscan herbs in the pasta, making the meal feel even more substantial.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these white wines mirror the lemon in the dish and balance the creamy texture beautifully.
- A light-bodied Chianti — If you prefer red, a young Chianti has the acidity to stand up to the tomatoes without overpowering the delicate white bean sauce.
- Sparkling water with a lemon wedge — A non-alcoholic option that echoes the citrus finish of the pasta and keeps everything feeling fresh and light.
Something Sweet
- Lemon sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a clean, palate-cleansing end to the meal.
- Dark chocolate almond biscotti — The bitter notes of dark chocolate and the nutty crunch are a sophisticated pairing that doesn’t feel too heavy after a pasta dinner.
- Fresh berries with a dollop of mascarpone — Simple, elegant, and just sweet enough to feel like a treat without any complicated baking.
Top Mistakes to Avoid
- Overcooking the garlic. Burnt garlic turns bitter and can ruin the entire delicate flavor profile of the sauce. Keep the heat at
Tuscan White Bean Pasta
Make this easy Tuscan White Bean Pasta in just 30 minutes! A creamy, dairy-free sauce with white beans, sun-dried tomatoes & rosemary. Get the recipe now!
Ingredients
For the pasta and sauce:
-
225 g short pasta (like rigatoni, penne, or fusilli)
-
2 tbsp extra virgin olive oil
-
3 cloves garlic (minced)
-
1 tsp fresh rosemary (finely chopped)
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
1 can cannellini beans (400 g, drained and rinsed)
-
60 g sun-dried tomatoes in oil (roughly chopped)
-
120 ml vegetable broth
-
1 lemon (zest and juice)
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (for garnish)
-
Parmesan cheese (for serving (optional))
Instructions
-
Start by bringing a large pot of well-salted water to a rolling boil for your pasta. You want the water to taste like the sea—this is your only chance to season the pasta itself from the inside out. Once boiling, add your short pasta and cook according to the package directions until al dente. Just before draining, carefully scoop out about a cup of the starchy pasta water and set it aside. This is our sauce magic.01
-
While the pasta cooks, let's build the sauce. Heat the olive oil (or sun-dried tomato oil) in a large skillet or Dutch oven over medium heat. Add the minced garlic, chopped rosemary, and red pepper flakes if using. Sauté for just about 60-90 seconds until the garlic is fragrant. You have to watch it closely—you don't want the garlic to brown and become bitter. That beautiful aroma is your cue that it's ready.02
-
Now, take half of the drained and rinsed cannellini beans and add them to the skillet, along with the vegetable broth. Let this simmer for a couple of minutes to warm through. Then, carefully transfer this mixture to a blender. Blend on high until it's completely smooth and creamy. If you have an immersion blender, you can do this right in the skillet, which is a little less messy.03
-
Pour the beautifully smooth bean puree back into the skillet. Add the remaining whole beans and the chopped sun-dried tomatoes. Stir everything together over low heat. You'll notice the sauce is quite thick at this point—that's perfect and exactly what we want before we add our secret ingredient.04
-
Add the drained, cooked pasta directly into the skillet with the sauce. Now, start adding the reserved pasta water, a few tablespoons at a time, stirring constantly. The trick is to add just enough so the sauce becomes loose and silky, coating each piece of pasta perfectly. You might not need the whole cup. The sauce should look glossy and cling to the noodles.05
-
Finish the dish with the zest and juice of the lemon. The citrus brightens all the rich, savory flavors and cuts through the creaminess beautifully. Give it a final taste and season with salt and plenty of freshly cracked black pepper. The lemon really makes the other ingredients pop.06
-
Serve immediately, garnished generously with fresh basil or parsley and a sprinkle of Parmesan cheese if you like. The dish is best enjoyed right away while the sauce is still luxuriously creamy and the herbs are fresh.07
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