Sometimes you just want something creamy, cozy, and comforting that doesn’t take forever.
This white bean pasta is exactly that.
It’s creamy without cream, packed with flavor, and comes together in under 30 minutes.
And that little pop of sweetness from sun-dried tomatoes? Chef’s kiss.
Why I Love This Recipe
I’ve made this so many times on busy nights when I want real food without a million steps. It feels fancy but it’s secretly so easy. The white beans turn magically creamy, and the sun-dried tomatoes add a deep, savory-sweet punch that makes it taste like you tried way harder than you did.
- Uses pantry staples
- No cream, but super creamy
- High in fiber and plant protein
- Ready in under 30 minutes
- Tastes amazing reheated
Serves: 4
Total Time: 25 minutes
What You’ll Need
- 12 oz pasta (short shape like penne or fusilli works best)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (15 oz) can white beans, drained and rinsed
- ½ cup sun-dried tomatoes in oil, sliced thin
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast (or Parmesan if preferred)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Juice of ½ lemon
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large pot for pasta
- Large skillet
- Wooden spoon or spatula
- Blender or food processor
- Measuring cups & spoons
- Chef’s knife & cutting board
Pro Tips
- Blend the beans until super smooth for the best creamy texture.
- Reserve a little pasta water in case you want to loosen the sauce.
- Don’t skip the lemon—it brightens everything up.
- Add the tomatoes at the end so they keep their chewy texture.
- Use any pasta you like, but short shapes hold the sauce best.
Substitutions and Variations
- Beans: Cannellini or great northern beans work best, but chickpeas can sub in.
- Sun-Dried Tomatoes: Use roasted cherry tomatoes or chopped olives if needed.
- Nutritional Yeast: Sub with grated Parmesan or omit for a milder taste.
- Pasta: Gluten-free or whole wheat pasta both work great.
Make Ahead Tips
You can blend the white bean sauce up to 3 days in advance and store it in the fridge. Just warm it up while your pasta cooks.
Step-by-Step Instructions
1. Cook the pasta
Boil a large pot of salted water and cook the pasta according to package directions until just al dente. Reserve ½ cup pasta water, then drain.
2. Make the white bean sauce
Add the sautéed garlic, white beans, vegetable broth, nutritional yeast, salt, and pepper to a blender. Blend until smooth and creamy.
3. Simmer the sauce
Pour the blended sauce back into the skillet and cook on medium-low for 3–5 minutes, stirring occasionally, until warmed through and slightly thickened.
4. Add pasta and sun-dried tomatoes
Add cooked pasta and sliced sun-dried tomatoes to the skillet. Stir gently to coat everything. Add lemon juice and red pepper flakes. Use reserved pasta water to loosen if needed.
5. Serve and garnish
Turn off the heat, sprinkle with fresh parsley, and serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of broth or water to loosen.
Why This Recipe Works (Quick Science)
White beans are naturally high in starch, which makes them thicken up beautifully when blended. Add in a little fat (olive oil), heat, and liquid, and boom—instant creaminess without dairy. The sun-dried tomatoes bring umami, which gives the sauce depth.
Macros (Per Serving)
Estimates based on 4 servings:
- Calories: 390
- Protein: 15g
- Fat: 9g
- Carbs: 62g
- Fiber: 9g
Meal Plan Ideas
- Meatless Monday: Pair with roasted Brussels sprouts.
- Lunch Prep: Make a double batch and divide into containers for weekday lunches.
- Add-ons: Top with grilled chicken or sautéed mushrooms for more protein.
Common Mistakes
- Overcooking pasta: Makes the whole dish mushy.
- Not blending sauce long enough: Leaves it grainy instead of creamy.
- Skipping lemon juice: Leaves the flavor a little flat.
- Not seasoning well: Taste before serving and adjust salt.
What to Serve With
- Garlicky sautéed greens like spinach or kale
- Simple arugula salad with lemon vinaigrette
- Toasted sourdough or garlic bread
- Roasted veggies like broccoli or cauliflower
FAQ
Can I use dry sun-dried tomatoes?
Yes—just soak them in hot water for 15–20 minutes, then slice.
Is this recipe vegan?
Yep! As long as you stick with nutritional yeast instead of Parmesan.
Can I make this gluten-free?
Absolutely—just use gluten-free pasta.
Can I freeze it?
The sauce freezes well, but the pasta texture might change a bit. Freeze sauce separately for best results.
Let’s Wrap It Up
This creamy white bean pasta is a weeknight win. Fast, wholesome, and so satisfying. If you give it a try, drop a comment below! I’d love to hear how it turned out or help if you’ve got questions.