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One Pot Tuscan White Bean Pasta Easy Dinner Delight

by on September 5, 2025
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Are you ready to whip up a delicious and easy dinner? One Pot Tuscan White Bean Pasta is your new go-to recipe! In just one pot, you can create a meal that’s rich in flavor and simple to make. I’ll guide you through every step, from choosing the right ingredients to serving tips. Perfect for busy weeknights, this dish will impress everyone around your table. Let’s get cooking!

- 8 oz (225 g) pasta (penne or fusilli works well) - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Choosing the right pasta is key. I like using penne or fusilli because they hold sauce well. White beans add creaminess and protein. Cherry tomatoes bring a sweet burst of flavor. Baby spinach wilts quickly and adds color. Fresh garlic gives that aromatic kick that we all love. You can swap the pasta for gluten-free options if needed. If you want more protein, add cooked chicken or shrimp. For a spicy kick, toss in red pepper flakes. You can also mix in seasonal veggies like zucchini or bell peppers for added crunch and nutrition. To start, gather all your ingredients. You need: - 8 oz pasta (like penne or fusilli) - 1 can white beans (cannellini or great northern) - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional) Now, drain and rinse the white beans. This helps remove extra salt. Halve the cherry tomatoes. Mince the garlic. These steps make everything ready for cooking. Heat the olive oil in a large pot over medium heat. Once hot, add the minced garlic. Cook it for about one minute. You want it fragrant, not burnt. Next, toss in the halved cherry tomatoes. Cook them for 2-3 minutes until they soften. This adds great flavor to your dish. Now, add the pasta, white beans, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir everything well to mix. Bring this mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 10-12 minutes. Stir occasionally to keep the pasta from sticking. When the pasta is al dente, fold in the baby spinach. Let it wilt for about 2 minutes. This adds color and nutrition to your meal. Taste the dish and adjust the seasoning if needed. Serve the pasta hot in bowls. Garnish with chopped parsley for freshness. If you like, sprinkle some grated Parmesan cheese on top. For an extra kick, add a drizzle of olive oil and a pinch of red pepper flakes. This makes your dish pop with flavor and looks great! Enjoy your meal! To get the best texture, use the right pasta. I recommend penne or fusilli. These shapes hold sauce well. Cook the pasta until it is al dente. This means it should be firm to the bite. Stir the pasta often while it cooks. This helps prevent sticking. If you find it too dry, add a splash of vegetable broth. This keeps everything nice and creamy. To boost the flavor, use fresh garlic. Fresh herbs also make a big difference. Add more dried basil and oregano if you like. A pinch of red pepper flakes can add a nice kick. When serving, drizzle a bit of olive oil on top. This adds richness. For added depth, try using roasted cherry tomatoes instead of fresh ones. This dish can be made allergy-friendly easily. Swap the pasta for a gluten-free option if needed. You can use gluten-free penne or fusilli. If you're avoiding dairy, skip the Parmesan cheese. Instead, top it with nutritional yeast for a cheesy flavor. Always check labels on broth and canned beans for allergens. This ensures everyone at your table can enjoy the meal. {{image_2}} You can use many types of pasta in this dish. I love penne or fusilli, but you can choose your favorite. Try whole wheat pasta for a nutty flavor. Gluten-free pasta works too if you need it. Just cook it according to the package directions. Want a heartier meal? Add some protein! Chicken breast or shrimp fits in well. For chicken, cook it in the pot first, then set it aside. Add it back in when you mix in the spinach. Shrimp cooks fast, so add it during the last few minutes. Both options add flavor and make the dish more filling. Seasonal veggies can brighten up this dish. In spring, add peas or asparagus. In summer, zucchini or bell peppers shine. In fall, try butternut squash or kale. Each veggie brings its own taste and texture. Feel free to get creative and use what you have on hand! After cooking, let the pasta cool down. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to store it without the cheese on top. This keeps the dish from getting soggy. You can freeze One Pot Tuscan White Bean Pasta. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. To reheat, you can use the stove or microwave. On the stove, add a splash of broth. Warm it over low heat until hot. Stir often to keep it from sticking. In the microwave, heat in short bursts. Stir in between to make sure it warms evenly. Enjoy your meal just like the first time! Yes, you can easily make this dish vegan. Just skip the Parmesan cheese. The white beans and veggies add enough flavor. If you want a cheesy taste, try nutritional yeast. It blends well and is a great vegan option. For this dish, I recommend short pasta like penne or fusilli. These shapes hold the sauce better. Plus, they mix well with the beans and veggies. You can also use whole wheat or gluten-free pasta if you prefer. To keep your pasta from sticking, stir it often while it cooks. Use enough broth so the pasta has room to move. Once the pasta is cooked, mix in the spinach right away. This helps keep everything loose and tasty. This article covered key points for making the perfect pasta dish, from ingredients to storage. You learned how to choose the best ingredients and personalize your meal. The cooking steps ensure great flavor and texture. We discussed ways to make it allergy-friendly and even how to store it. Now, you have all the tools to create a delicious pasta that suits your taste. Enjoy experimenting with variations, and remember: cooking is about having fun and making it your own!

Ingredients

List of Ingredients

– 8 oz (225 g) pasta (penne or fusilli works well)

– 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

– 2 cups vegetable broth

– 1 cup cherry tomatoes, halved

– 2 cups baby spinach

– 3 cloves garlic, minced

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

– Grated Parmesan cheese (optional, for serving)

Notes on Ingredient Choices

Choosing the right pasta is key. I like using penne or fusilli because they hold sauce well. White beans add creaminess and protein. Cherry tomatoes bring a sweet burst of flavor. Baby spinach wilts quickly and adds color. Fresh garlic gives that aromatic kick that we all love.

Substitutions and Additions

You can swap the pasta for gluten-free options if needed. If you want more protein, add cooked chicken or shrimp. For a spicy kick, toss in red pepper flakes. You can also mix in seasonal veggies like zucchini or bell peppers for added crunch and nutrition.

Step-by-Step Instructions

Preparation Steps

To start, gather all your ingredients. You need:

– 8 oz pasta (like penne or fusilli)

– 1 can white beans (cannellini or great northern)

– 2 cups vegetable broth

– 1 cup cherry tomatoes, halved

– 2 cups baby spinach

– 3 cloves garlic, minced

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 tablespoon olive oil

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

– Grated Parmesan cheese (optional)

Now, drain and rinse the white beans. This helps remove extra salt. Halve the cherry tomatoes. Mince the garlic. These steps make everything ready for cooking.

Cooking Process

Heat the olive oil in a large pot over medium heat. Once hot, add the minced garlic. Cook it for about one minute. You want it fragrant, not burnt.

Next, toss in the halved cherry tomatoes. Cook them for 2-3 minutes until they soften. This adds great flavor to your dish.

Now, add the pasta, white beans, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir everything well to mix.

Bring this mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 10-12 minutes. Stir occasionally to keep the pasta from sticking.

When the pasta is al dente, fold in the baby spinach. Let it wilt for about 2 minutes. This adds color and nutrition to your meal. Taste the dish and adjust the seasoning if needed.

Serving Suggestions

Serve the pasta hot in bowls. Garnish with chopped parsley for freshness. If you like, sprinkle some grated Parmesan cheese on top.

For an extra kick, add a drizzle of olive oil and a pinch of red pepper flakes. This makes your dish pop with flavor and looks great! Enjoy your meal!

Tips & Tricks

How to Perfect the Texture

To get the best texture, use the right pasta. I recommend penne or fusilli. These shapes hold sauce well. Cook the pasta until it is al dente. This means it should be firm to the bite. Stir the pasta often while it cooks. This helps prevent sticking. If you find it too dry, add a splash of vegetable broth. This keeps everything nice and creamy.

Enhancing Flavor Profiles

To boost the flavor, use fresh garlic. Fresh herbs also make a big difference. Add more dried basil and oregano if you like. A pinch of red pepper flakes can add a nice kick. When serving, drizzle a bit of olive oil on top. This adds richness. For added depth, try using roasted cherry tomatoes instead of fresh ones.

Making it Allergy-Friendly

This dish can be made allergy-friendly easily. Swap the pasta for a gluten-free option if needed. You can use gluten-free penne or fusilli. If you’re avoiding dairy, skip the Parmesan cheese. Instead, top it with nutritional yeast for a cheesy flavor. Always check labels on broth and canned beans for allergens. This ensures everyone at your table can enjoy the meal.

Variations

Different Pasta Options

You can use many types of pasta in this dish. I love penne or fusilli, but you can choose your favorite. Try whole wheat pasta for a nutty flavor. Gluten-free pasta works too if you need it. Just cook it according to the package directions.

Adding Protein (e.g., chicken or shrimp)

Want a heartier meal? Add some protein! Chicken breast or shrimp fits in well. For chicken, cook it in the pot first, then set it aside. Add it back in when you mix in the spinach. Shrimp cooks fast, so add it during the last few minutes. Both options add flavor and make the dish more filling.

Seasonal Veggie Additions

Seasonal veggies can brighten up this dish. In spring, add peas or asparagus. In summer, zucchini or bell peppers shine. In fall, try butternut squash or kale. Each veggie brings its own taste and texture. Feel free to get creative and use what you have on hand!

Storage Info

Refrigeration Guidelines

After cooking, let the pasta cool down. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to store it without the cheese on top. This keeps the dish from getting soggy.

Freezing Instructions

You can freeze One Pot Tuscan White Bean Pasta. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating.

Reheating Tips

To reheat, you can use the stove or microwave. On the stove, add a splash of broth. Warm it over low heat until hot. Stir often to keep it from sticking. In the microwave, heat in short bursts. Stir in between to make sure it warms evenly. Enjoy your meal just like the first time!

FAQs

Can I make this dish vegan?

Yes, you can easily make this dish vegan. Just skip the Parmesan cheese. The white beans and veggies add enough flavor. If you want a cheesy taste, try nutritional yeast. It blends well and is a great vegan option.

What type of pasta works best?

For this dish, I recommend short pasta like penne or fusilli. These shapes hold the sauce better. Plus, they mix well with the beans and veggies. You can also use whole wheat or gluten-free pasta if you prefer.

How do I prevent the pasta from sticking?

To keep your pasta from sticking, stir it often while it cooks. Use enough broth so the pasta has room to move. Once the pasta is cooked, mix in the spinach right away. This helps keep everything loose and tasty.

This article covered key points for making the perfect pasta dish, from ingredients to storage. You learned how to choose the best ingredients and personalize your meal. The cooking steps ensure great flavor and texture. We discussed ways to make it allergy-friendly and even how to store it.

Now, you have all the tools to create a delicious pasta that suits your taste. Enjoy experimenting with variations, and remember: cooking is about having fun and making it your own!

- 8 oz (225 g) pasta (penne or fusilli works well) - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Choosing the right pasta is key. I like using penne or fusilli because they hold sauce well. White beans add creaminess and protein. Cherry tomatoes bring a sweet burst of flavor. Baby spinach wilts quickly and adds color. Fresh garlic gives that aromatic kick that we all love. You can swap the pasta for gluten-free options if needed. If you want more protein, add cooked chicken or shrimp. For a spicy kick, toss in red pepper flakes. You can also mix in seasonal veggies like zucchini or bell peppers for added crunch and nutrition. To start, gather all your ingredients. You need: - 8 oz pasta (like penne or fusilli) - 1 can white beans (cannellini or great northern) - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional) Now, drain and rinse the white beans. This helps remove extra salt. Halve the cherry tomatoes. Mince the garlic. These steps make everything ready for cooking. Heat the olive oil in a large pot over medium heat. Once hot, add the minced garlic. Cook it for about one minute. You want it fragrant, not burnt. Next, toss in the halved cherry tomatoes. Cook them for 2-3 minutes until they soften. This adds great flavor to your dish. Now, add the pasta, white beans, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir everything well to mix. Bring this mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for 10-12 minutes. Stir occasionally to keep the pasta from sticking. When the pasta is al dente, fold in the baby spinach. Let it wilt for about 2 minutes. This adds color and nutrition to your meal. Taste the dish and adjust the seasoning if needed. Serve the pasta hot in bowls. Garnish with chopped parsley for freshness. If you like, sprinkle some grated Parmesan cheese on top. For an extra kick, add a drizzle of olive oil and a pinch of red pepper flakes. This makes your dish pop with flavor and looks great! Enjoy your meal! To get the best texture, use the right pasta. I recommend penne or fusilli. These shapes hold sauce well. Cook the pasta until it is al dente. This means it should be firm to the bite. Stir the pasta often while it cooks. This helps prevent sticking. If you find it too dry, add a splash of vegetable broth. This keeps everything nice and creamy. To boost the flavor, use fresh garlic. Fresh herbs also make a big difference. Add more dried basil and oregano if you like. A pinch of red pepper flakes can add a nice kick. When serving, drizzle a bit of olive oil on top. This adds richness. For added depth, try using roasted cherry tomatoes instead of fresh ones. This dish can be made allergy-friendly easily. Swap the pasta for a gluten-free option if needed. You can use gluten-free penne or fusilli. If you're avoiding dairy, skip the Parmesan cheese. Instead, top it with nutritional yeast for a cheesy flavor. Always check labels on broth and canned beans for allergens. This ensures everyone at your table can enjoy the meal. {{image_2}} You can use many types of pasta in this dish. I love penne or fusilli, but you can choose your favorite. Try whole wheat pasta for a nutty flavor. Gluten-free pasta works too if you need it. Just cook it according to the package directions. Want a heartier meal? Add some protein! Chicken breast or shrimp fits in well. For chicken, cook it in the pot first, then set it aside. Add it back in when you mix in the spinach. Shrimp cooks fast, so add it during the last few minutes. Both options add flavor and make the dish more filling. Seasonal veggies can brighten up this dish. In spring, add peas or asparagus. In summer, zucchini or bell peppers shine. In fall, try butternut squash or kale. Each veggie brings its own taste and texture. Feel free to get creative and use what you have on hand! After cooking, let the pasta cool down. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to store it without the cheese on top. This keeps the dish from getting soggy. You can freeze One Pot Tuscan White Bean Pasta. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. To reheat, you can use the stove or microwave. On the stove, add a splash of broth. Warm it over low heat until hot. Stir often to keep it from sticking. In the microwave, heat in short bursts. Stir in between to make sure it warms evenly. Enjoy your meal just like the first time! Yes, you can easily make this dish vegan. Just skip the Parmesan cheese. The white beans and veggies add enough flavor. If you want a cheesy taste, try nutritional yeast. It blends well and is a great vegan option. For this dish, I recommend short pasta like penne or fusilli. These shapes hold the sauce better. Plus, they mix well with the beans and veggies. You can also use whole wheat or gluten-free pasta if you prefer. To keep your pasta from sticking, stir it often while it cooks. Use enough broth so the pasta has room to move. Once the pasta is cooked, mix in the spinach right away. This helps keep everything loose and tasty. This article covered key points for making the perfect pasta dish, from ingredients to storage. You learned how to choose the best ingredients and personalize your meal. The cooking steps ensure great flavor and texture. We discussed ways to make it allergy-friendly and even how to store it. Now, you have all the tools to create a delicious pasta that suits your taste. Enjoy experimenting with variations, and remember: cooking is about having fun and making it your own!

One Pot Tuscan White Bean Pasta

Savor the flavors of Italy with this One Pot Tuscan White Bean Pasta! Ready in just 25 minutes, this delicious dish combines pasta, creamy white beans, fresh spinach, and vibrant cherry tomatoes in one pot for easy cooking and cleanup. Bursting with herbs and topped with Parmesan cheese, it's perfect for a weeknight meal. Click through to discover the full recipe and make this delightful pasta tonight!
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Ingredients
  

8 oz (225 g) pasta (your choice, such as penne or fusilli)

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

2 cups baby spinach

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.

        Add in the pasta, white beans, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir well to combine all ingredients.

          Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 10-12 minutes, or until the pasta is al dente and has absorbed most of the broth. Stir occasionally to prevent sticking.

            Once the pasta is cooked, fold in the baby spinach and allow it to wilt for about 2 minutes.

              Taste and adjust the seasoning if needed.

                Serve hot, garnished with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the pasta in bowls, topped with a drizzle of olive oil and a pinch of red pepper flakes for added color and heat.