Easy White Bean Pasta

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This easy white bean pasta is the weeknight dinner recipe you’ve been waiting for. This pasta with white beans recipe is super flavorful and so easy to make.

I am a huge fan of white beans and pasta. The beans are a great way to reduce pasta and increase protein.

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This pasta with white beans recipe, in particular, is a dream to make. It’s vegetarian and comes together super fast. The sauce leans into the funk of pecorino Romano for an easy weeknight dinner winner.

While Parmigiano-Reggiano would be a safe bet for this dish, pecorino Romano’s sharp, tangy, funky flavors really contrast the sauce. You can use parm if you prefer a more mellow cheese, but I highly recommend giving Pecorino a try first!

The dish has only a handful of ingredients, but they come together in an amazing way. Here’s what you’ll need to make this dish:

  • Aromatics and herbs: onion, garlic, store-bought roasted red bell pepper, crushed red pepper, fresh parsley, and fresh basil
  • A few pantry items: Tomato paste, canned white beans, canned tomatoes, and dry spaghetti
  • A couple of things from your refrigerator: Lemon, spinach, butter, and pecorino Romano cheese
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How to make this easy white bean pasta recipe:

The best part about this dish is just how quickly everything comes together.

  • Step 1: You’ll start the dish by sautéing the aromatics. First, sauté the onion until it just becomes translucent. Then, add the garlic and roasted red bell pepper and cook very briefly.
  • Step 2: Sizzle the tomato paste with crushed red pepper! Lightly mash it into the onion and garlic until it deepens in color.
  • Step 3: Add in the beans, tomatoes, and a touch of water. Bring it to a boil and then simmer for 15–20 minutes. You can add a pinch of sugar if you like!
  • Step 4: Cook the pasta while the sauce simmers! Don’t forget to save some of the pasta cooking water.
  • Step 5: Finish the sauce with lemon juice, parsley, basil, and spinach! As soon as the spinach wilts, stir in that cheese until it melts.
  • Step 5: Finish it up! Throw the pasta in the pot with a little pasta cooking water and toss to coat.
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That’s it! You can garnish each dish with a bit of fresh basil and a drizzle of extra virgin olive oil if you like. You’ll love how quickly this weeknight dinner recipe goes from cutting board to table, I promise!

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Easy White Bean Pasta

This easy white bean pasta is the weeknight dinner recipe you've been waiting for. This pasta with white beans recipe is super flavorful and so easy to make.
4.67 from 9 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 463kcal


  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 2 tablespoons butter
  • 6 cloves garlic, peeled and minced
  • ½ cup diced roasted red bell peppers
  • Big pinch crushed red pepper
  • 2 tablespoons tomato paste
  • 15- ounce can cannellini beans
  • 14.5- ounce can cherry tomatoes
  • ¼ cup water
  • ½ cup loosely packed parsley and basil, roughly chopped
  • ½ lemon, juiced
  • cup freshly grated pecorino Romano
  • 5 ounces baby spinach
  • 8 ounces dry spaghetti
  • Salt, pepper, and sugar


Sauté aromatics:

  • Heat olive oil in a wide pot over medium heat. Add the onion and sauté 5 minutes. Add salt and pepper.
  • Melt butter into the onion. Add garlic and roasted red bell pepper. Cook for 1 minute.

Brown the tomato paste:

  • Add crushed red pepper and tomato paste. Mash the paste into the aromatics and cook for 2-3 minutes until it sizzles and deepens in color.

Simmer the sauce:

  • Add the cannellini beans and stir to coat. Season all over with salt and pepper.
  • Add the canned tomatoes and ¼ cup water. Bring to a boil and then reduce heat to low and simmer for 20 minutes until the sauce thickens and reduces slightly. Taste and add salt, pepper, and a pinch of sugar if needed.

Cook the spaghetti:

  • Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup pasta cooking water and then drain the spaghetti. Set aside.

Finish the sauce:

  • Stir in the parsley, basil, and lemon juice, then add the baby spinach. As soon as the spinach is wilted, add the pecorino Romano and stir until melted.

Sauce the spaghetti:

  • Add the spaghetti and toss it with the sauce, adding pasta water as needed.

To serve:

  • Divide between bowls and garnish with more basil if you like. Enjoy!


Calories: 463kcal | Carbohydrates: 73g | Protein: 20g | Fat: 13g | Sodium: 606mg | Fiber: 11g | Sugar: 9g | Vitamin C: 30mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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