Creamy Tuscan White Bean Pasta
Creamy Tuscan-inspired pasta with tender white beans, sun-dried tomatoes, fresh spinach, and Parmesan garlic sauce. An easy, comforting weeknight dinner.
By RecipeLily Editorial Team · Published October 5, 2026 · Updated November 13, 2026
This Creamy Tuscan White Bean Pasta combines tender pasta, creamy cannellini beans, sun-dried tomatoes, and fresh spinach in a rich garlic Parmesan sauce. It's a comforting dish inspired by Italian flavors that's perfect for a satisfying homemade dinner.
The white beans add a hearty texture, while sun-dried tomatoes bring a delicious sweet and tangy flavor. Fresh garlic, Italian herbs, and Parmesan cheese create a creamy sauce that coats every bite of pasta.
Whether you're preparing a quick weeknight dinner or a cozy weekend meal, this easy pasta recipe pairs beautifully with garlic bread, roasted vegetables, or a simple green salad.
RecipeLily.com
Creamy Tuscan White Bean Pasta
- Vegetarian
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 4
- Yield
- 4 servings
- Difficulty
- Easy
Ingredients
Servings: 4
- For the Pasta
- For the Creamy Sauce
- Optional Garnish
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the penne or rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Step 2
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for approximately 3–4 minutes until softened.
Step 3
Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and optional red pepper flakes. Cook for about 1 minute, stirring frequently, until fragrant.
Step 4
Stir in the drained cannellini beans. Cook for 2 minutes, gently stirring to coat the beans with the garlic and seasonings.
Step 5
Pour in the vegetable broth and heavy cream. Stir gently and bring the mixture to a low simmer. Cook for approximately 3–4 minutes until the sauce begins to thicken.
Step 6
Reduce the heat to low. Add the freshly grated Parmesan cheese, stirring until melted and incorporated into the creamy sauce.
Step 7
Add the fresh baby spinach and cook for 1–2 minutes, stirring occasionally, until wilted.
Step 8
Add the cooked pasta to the skillet. Toss gently until the pasta is evenly coated with the sauce. If needed, add reserved pasta water a few tablespoons at a time to loosen the consistency.
Step 9
Remove the skillet from the heat and stir in the fresh lemon juice. Season with kosher salt and black pepper to taste.
Step 10
Divide the creamy Tuscan white bean pasta among four serving bowls. Garnish with fresh basil, extra Parmesan cheese, and black pepper if desired. Serve warm.
Cook’s Notes
Cannellini beans work beautifully in this recipe because of their mild flavor and creamy texture. Great Northern beans are another good option.
Use oil-packed sun-dried tomatoes for a rich, concentrated tomato flavor. Drain them before chopping.
Reserve some pasta cooking water before draining the pasta. Its starch helps create a smooth sauce that clings to the pasta.
For a lighter version, replace some of the heavy cream with additional vegetable broth, although the sauce will be less rich.
For extra vegetables, add sautéed mushrooms or chopped zucchini.
Add lemon juice off the heat to brighten the sauce without affecting its creamy consistency.
Refrigerate leftovers within 2 hours in an airtight container at 40°F (4°C) or below. Enjoy within 3–4 days. Reheat gently with a splash of broth or water until thoroughly heated.
