Creamy Cannellini Bean and Tomato Pasta

4.80 from 5 votes

A super easy and delicious creamy white bean & tomato pasta recipe, inspired by Tuscany.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Diet: Vegan

Servings: People

Calories: 551kcal

Cost: £3.50

200g Dried Pasta I always allow for 100g dried pasta per person. Add some extra so you can have some for lunch the next day as it makes a decent amount of sauce.
240 g cannellini beans equivalent to 1 drained tin/can
400 g fresh or tinned tomatoes Use fresh if in season, otherwise use a tin/can!
3 cloves garlic or use more if you lurrrrve garlic
1 teaspoon dried oregano
glug good olive oil
100 ml white wine totally optional, but nice
3 tablespoon nutritional yeast optional, but gives a lovely cheesy flavour & helps create a creamy texture
Salt & pepper to taste

Put your pasta water on to boil.
Now chop the garlic & tomatoes (if using fresh). Open the tin of beans, drain & rinse.
400 g fresh or tinned tomatoes, 3 cloves garlic, glug good olive oil
Add the garlic and olive oil into a large pan & gently heat.
Add in the tomatoes , drained cannellini beans & oregano
240 g cannellini beans, 1 tsp dried oregano
By now the pasta water should be boiling. Add a big pinch of salt into water and add the pasta.
200g Dried Pasta
Add the wine (if using) & nutritional yeast to the sauce.
3 Tbsp nutritional yeast, 100 ml white wine
By now the cannellini beans will be getting nice and soft. Help them break down with a potato masher, a fork or the back of a spoon. Add a little of the pasta cooking water if it's looking dry. Season with a little salt.
Once the pasta is cooked, drain it (keep a little of the pasta water aside in case you need it)
Tip all the pasta into the sauce and give it a good old stir. Add extra olive oil and/or salt to season.
Salt & pepper to taste
Serve immediately with fresh herbs (basil is nice) or some nutritional yeast to sprinkle over.

SUBSTITUTIONS and VARIATIONS for this recipe:

Gluten Free: Choose your favorite gluten free pasta. There is no other gluten in the rest of this recipe.
Spicy: Add chili flakes or season with a spice mix to mix up the flavors.
Other beans: I like to make this recipe with cannellini or butterbeans, but it is also delicious with borlotti, kidney beans or chickpeas.
Without Alcohol: I use white wine in this recipe, but if you avoid alcohol, mix a little water with 1 Tablespoon of apple cider vinegar (ACV) and 1 teaspoon sugar for the same tangy/sweet effect that helps to balance the flavors' in this recipe.