This Tuscan Herb-Infused White Bean Pasta with Roasted Tomatoes is a delightful dish that brings the warmth and richness of Italian cuisine to your table. The creamy texture of white beans pairs beautifully with the sweetness of roasted tomatoes, creating a dish that is both satisfying and nutritious.
Utilizing fragrant herbs like basil and rosemary elevates the dish, while the simple yet effective cooking techniques allow the natural flavors to shine. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this pasta is sure to become a favorite!
Ingredients
INGREDIENTS
- 12 oz pasta (like penne or fusilli)
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- 1 tsp fresh rosemary, chopped
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss cherry tomatoes with olive oil, minced garlic, dried Italian herbs, salt, and pepper. Roast for 20-25 minutes until tomatoes are blistered.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, combine the cooked pasta, white beans, roasted tomatoes, and rosemary. Mix gently, adding reserved pasta water as needed to create a creamy sauce.
- Stir in chopped basil and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Tip: For a vegan version, simply omit the Parmesan cheese.
For an extra layer of flavor, consider adding a pinch of red pepper flakes for a bit of heat. You can also substitute the white beans with chickpeas or lentils for a different texture.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or vegetable broth to loosen the sauce.
