White Bean Garlic Pasta is one of my favorite dishes because it’s quick, easy, and delicious. I love how the creamy white beans blend with the garlic and pasta to create a simple but tasty meal. This recipe is perfect for a busy weeknight when you need something filling but don’t want to spend hours in the kitchen.
To make this dish, you just need a few basic ingredients that you probably already have in your pantry. The white beans add a nice texture and protein to the pasta, making it a well-rounded meal. Plus, the garlic gives it a great flavor that makes it feel special, even though it’s so easy to make.
I like to use whole wheat pasta for a bit of extra nutrition, but you can use any type you prefer. Adding a sprinkle of parmesan cheese and some fresh parsley on top gives it a nice finishing touch. It’s amazing how something so simple can taste so good!
This recipe is also very versatile. You can add other ingredients like spinach, tomatoes, or even some grilled chicken if you want to change it up a bit. But even on its own, White Bean Garlic Pasta is a winner in my book. Give it a try, and I think you’ll love it as much as I do!
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes – White Bean Garlic Pasta
- Ingredient Quality: Use high-quality olive oil and fresh garlic for the best flavor.
- Garlic Cooking Tip: Be careful not to brown the garlic, as it can turn bitter. Sauté it just until fragrant.
- Pasta Cooking: Cook the pasta to ‘al dente’ to ensure it has a pleasant bite and doesn’t become mushy when mixed with the sauce.
- Bean Integration: Mash a few of the beans in the pan to create a creamier sauce without using cream.
- Heat Control: Adjust the amount of red chili to suit your spice preference. For a milder version, remove the seeds from the chili.
- Serving Suggestions: Garnish with fresh parsley and a sprinkle of red chili flakes for a visually appealing and flavorful finish.
- Add-ins: Consider adding a handful of spinach or cherry tomatoes to the sauce for extra color and nutrition.
- Cheese Addition: For a richer taste, sprinkle freshly grated Parmesan cheese over the pasta before serving.
- Lemon Zest: Add a bit of lemon zest to the sauce for a bright, zesty flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
White Bean Garlic Pasta
Dive into the delightful flavors of our White Bean Garlic Pasta! This dish is a twist on the classic spaghetti aglio olio, enriched with creamy cannellini beans for added nutrition and texture. Ready in just 20 minutes, it’s perfect for a quick, budget-friendly family dinner. Simple pantry staples come together to create a meal that’s both delicious and wholesome. Get ready to impress your taste buds!
4
plates10
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minutes450
kcal20
minutesKeep the screen of your device on
Ingredients
For the Sauce
1/3 cup high-quality olive oil
3 cloves of garlic, finely minced
small red chili pepper, finely chopped (or 1-2 teaspoons red pepper flakes to taste)
2 handfuls fresh parsley, finely chopped
1 can (15 ounces) white cannellini beans, drained and rinsed
1/4 teaspoon sea salt
For the Pasta
12 ounces dried spaghetti
3 quarts boiling water for cooking the pasta
1 1/2 tablespoons kosher salt for the pasta water
- Alternative Ingredients:
Olive oil substitute: Avocado oil or grapeseed oil
Garlic substitute: Garlic powder 1/2 teaspoon per clove
Red chili substitute: Crushed red pepper flakes or a pinch of cayenne pepper
Cannellini beans substitute: Great Northern beans or navy beans
Spaghetti substitute: Linguine or fettuccine
Directions
- Prepare the Pasta – Bring a large pot of water to a rolling boil. Add the kosher salt and then the spaghetti. Cook according to package instructions until al dente, about 8-10 minutes.
- Cook the Sauce – While the pasta is cooking, heat the olive oil in a nonstick pan over medium heat. Add the minced garlic and chopped red chili pepper (or red pepper flakes). Sauté for about 2-3 minutes until fragrant but not browned.
- Combine Ingredients – Stir in the drained cannellini beans and cook for another 2 minutes until heated through. Add the chopped parsley and sea salt, mixing well.
- Mix Pasta and Sauce – Drain the cooked spaghetti and add it directly to the pan with the sauce. Toss everything together until the pasta is well coated with the sauce and beans.
- Serve – Plate the pasta and garnish with additional parsley and red chili flakes if desired. Serve immediately.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 20mg
FAQ – White Bean Garlic Pasta
Can I use a different type of bean?
Yes, you can substitute cannellini beans with Great Northern beans or navy beans. Both have a similar texture and mild flavor.
What if I don’t have fresh garlic?
If you don’t have fresh garlic, you can use garlic powder as a substitute. Use about 1/2 teaspoon of garlic powder per clove.
Is there a gluten-free pasta option?
Absolutely! You can use your favorite gluten-free pasta. Just follow the cooking instructions on the package as cooking times may vary.
Can I make this dish vegan?
This dish is already vegan. Ensure that any optional toppings, like Parmesan cheese, are also vegan or use a vegan cheese substitute.
How can I make this dish spicier?
To increase the spice level, add more red chili flakes or use a hotter chili pepper. You can also add a pinch of cayenne pepper to the sauce.
What can I serve with White Bean Garlic Pasta?
This pasta pairs well with a simple side salad, garlic bread, or roasted vegetables. A glass of white wine also complements the dish nicely.
