White Bean Pasta

[Tessa]

This simple White Bean Pasta uses pantry staples of cannellini beans, garlic and lemon to make a flavorful and filling vegan dinner. Broccoli adds texture while the beans bring a creamy texture and plant-based protein to this quick, nourishing meal. Gluten-free, vegan.

A Balanced Meal in One Bowl​

A comforting bowl of pasta is something I often turn to when I've had a busy day. This white bean pasta is a recent favorite, with plant-based protein, fiber, greens, and healthy fats all in one bowl. The broccoli roasts as the pasta cooks, meaning this comes together easily in just 30 minutes. Garlic and lemon bring a fresh, light flavor and are simple, pantry-friendly ingredients you probably already have on hand.

Jump to:

• A Balanced Meal in One Bowl
• Ingredients and Substitutions
• How to Make White Bean Pasta
• Variations
• Recipe tips
• More Tasty Recipes Featuring Beans
• Recipe

Ingredients and Substitutions​

Gluten-free pasta - Use whichever shape of gluten-free pasta you prefer here. If not gluten-free, you can use regular or whole wheat pasta, instead.

Broccoli - Adds texture, color and vitamins C and K to this delicious pasta. Can be swapped out for roasted cauliflower for a different flavor.

Olive oil - This flavorful oil is used for roasting the broccoli and sautéing the garlic. Avocado oil also works great here.

Garlic - Use fresh garlic for the best flavor. Pre-chopped garlic can be used to speed up prep.

Cannellini beans - Have a creamy texture and mild flavor while bringing prebiotic fiber and plant-based protein. Change them up with chickpeas or lima beans if you like.

Lemon - The zest brings a light, citrus flavor while the juice adds a balancing acidity. Use an organic, unwaxed lemon and finely grate the zest using a microplane or fine grater.

Red pepper flakes - For a touch of heat, red pepper flakes are a simple, flavorful addition. Feel free to omit for a milder dish.

Parsley - Adds a vibrant color and fresh flavor that works so well with the lemon and garlic. Swap out for basil, if you like.

Salt and black pepper

How to Make White Bean Pasta​

Before you start: Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Step 1: Place the broccoli florets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread in an even layer. Roast for 15-18 minutes, or until tender and lightly browned. While the broccoli roasts, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain the pasta.

Step 2: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Stir in the cannellini beans, ¼ teaspoon salt, ¼ teaspoon black pepper, red pepper flakes, and a ½ cup of the reserved pasta water, and cook for 2-3 minutes, gently stirring until warmed through.

Step 3: Add the cooked pasta, roasted broccoli, lemon zest, and lemon juice to the skillet. Toss to combine. If the pasta seems dry, add a few tablespoons of the reserved pasta water until the sauce lightly coats the pasta. Remove from heat and sprinkle with chopped parsley. Taste and adjust seasoning with additional salt or lemon juice if desired. Serve warm.

Variations​

• Stir in a couple of handfuls of baby spinach or chopped kale near the end of cooking, until wilted.
• Mix in a few spoonfuls of homemade vegan pesto.
• Swap the broccoli for roasted asparagus or sautéed mushrooms.
• Sprinkle arugula over the pasta just before serving for a fresh, peppery kick.

Recipe tips​

• Lightly mash some of the cannellini beans in the pan with the back of a spoon. This creates a creamy texture.
• Adding some of the pasta water back to the pan creates a silky sauce and seasons it.
• Keep an eye on the broccoli while its in the oven, it roasts up quickly!
• Top with a sprinkle of vegan cashew parmesan for a cheesy, salty hit.
• Add a bit of the liquid from the can of cannellini beans to the sauce. Its starchy texture helps the sauce to emulsify.
• Serve with wedges of lemon for squeezing over to add an extra bit of freshness.

More Tasty Recipes Featuring Beans​

• 
  
  Easy Chickpea Avocado Salad
• 
  
  Vegetarian Pumpkin Chili with White Beans
• 
  
  Curried Quinoa Bake with Vegetables
• 
  
  Cauliflower Rice and Black Beans with Corn

Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!

Recipe​

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White Bean Pasta with Roasted Broccoli​

This simple White Bean Pasta uses pantry staples of cannellini beans, garlic and lemon to make a flavorful and filling vegan dinner. Broccoli adds texture while the beans bring a creamy texture and plant-based protein to this quick, nourishing meal. Gluten-free, vegan.
Course Main Course
Cuisine American, Italian
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 414kcal
Author Tessa

Ingredients​

• 8 ounces gluten-free pasta bowtie or penne
• 3 cups broccoli florets
• 2 tablespoons olive oil divided
• 4 cloves garlic minced
• ½ teaspoon salt divided
• ½ teaspoon black pepper divided
• 1 x 15-ounce can cannellini beans, drained and rinsed
• ¼ teaspoon crushed red pepper flakes optional
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley optional

US Customary - Metric

Instructions​

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Place the broccoli florets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to coat and spread in an even layer. Roast for 15-18 minutes, or until tender and lightly browned.
• While the broccoli roasts, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain the pasta.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
• Stir in the cannellini beans, ¼ teaspoon salt, ¼ teaspoon pepper, red pepper flakes, and a ½ cup of the reserved pasta water, and cook for 2-3 minutes, gently stirring until warmed through.
• Add the cooked pasta, roasted broccoli, lemon zest, and lemon juice to the skillet. Toss to combine. If the pasta seems dry, add a few tablespoons of the reserved pasta water until the sauce lightly coats the pasta.
• Remove from heat and sprinkle with chopped parsley. Taste and adjust seasoning with additional salt or lemon juice if desired. Serve warm.

Notes​

Storage: Allow leftovers to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheating: Stir the pasta with a splash of water in a skillet over a medium-low heat until piping hot. You can also microwave individual portions of pasta in a microwave-safe bowl until piping hot throughout.

Nutrition​

Calories: 414kcal | Carbohydrates: 71g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 354mg | Potassium: 751mg | Fiber: 8g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 68mg | Calcium: 123mg | Iron: 5mg​

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