Creamy Pasta with Cannellini Beans (1 pot)

This creamy hearty Pasta with Cannellini Beans (1 pot) is made with small pasta, canned white beans, and fresh spinach, ready in 20 minutes. The starch from the cooking pasta naturally thickens the broth into a rich, velvety sauce right before your eyes. I love making this on busy weeknights when I need something filling with minimal cleanup.

Why This Classic Works

I used to boil my pasta separately from my beans and sauce, dirtying three different pans. The results were okay, but the thin sauce never properly clung to the noodles.

Cooking everything together changed how I make this dish completely. The starchy liquid creates a natural emulsion that makes the beans taste rich and creamy without heavy cream.

Pasta with Cannellini Beans (1 pot) Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 3 cups vegetable broth
• 8 oz ditalini pasta
• 1 (15 oz) can cannellini beans, rinsed
• 2 cups fresh baby spinach
• 1/3 cup grated parmesan cheese
• Salt and black pepper to taste

How To Make Pasta with Cannellini Beans (1 pot)

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Cook the minced garlic and red pepper flakes for 1 minute until fragrant.
2. Simmer the pasta: Pour in the vegetable broth and bring to a boil. Add the ditalini pasta, reduce heat to medium-low, and simmer uncovered for 8 minutes, stirring frequently.
3. Add the beans: Stir in the rinsed cannellini beans and cook for another 3 to 4 minutes until the pasta is tender and the liquid has reduced into a thick sauce.
4. Finish and serve: Remove from heat and stir in the baby spinach and parmesan cheese until the greens wilt. Season with salt and pepper before serving.

Recipe Tips

• Stir constantly: Frequent stirring helps release the pasta starches and prevents sticking to the bottom of the pot.
• Adjust the liquid: If the pasta absorbs the broth too quickly, add a splash of warm water to keep it saucy.
• Rinse the beans well: Washing the canned beans removes excess sodium and prevents the final dish from becoming too salty.

What To Serve With Pasta with Cannellini Beans

A crisp green salad dressed in a sharp vinaigrette cuts through the richness of the starchy sauce. You should also serve some crusty garlic bread on the side to mop up every drop from the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of water to loosen the thick sauce. I do not recommend freezing this, as the pasta will turn mushy.

FAQs

Can I use a different type of pasta?

Yes, any small pasta shape works well. Try macaroni, shells, or orecchiette instead of ditalini.

Do I have to use vegetable broth?

Chicken broth is a fine substitute if you do not need the dish to be vegetarian. Water works too, but you will need extra seasoning.

Can I add meat to this recipe?

Absolutely. Brown some Italian sausage or pancetta in the pot before adding the garlic and broth.

Why is my pasta taking longer to cook?

Cooking times vary based on pasta shape and the exact heat of your stove. Keep simmering until the noodles reach your desired texture.

Nutrition

• Calories: 380 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 650 mg
• Total Carbohydrate: 55 g
• Protein: 15 g

Pasta with Cannellini Beans (1 pot)

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Creamy hearty Pasta with Cannellini Beans (1 pot) made with ditalini, canned white beans, and fresh spinach in just 20 minutes. This quick one-pan meal is a simple weeknight dinner when you need something filling with almost no cleanup.

Ingredients

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 3 cups vegetable broth

• 8 oz ditalini pasta

• 1 (15 oz) can cannellini beans, rinsed

• 2 cups fresh baby spinach

• 1/3 cup grated parmesan cheese

• Salt and black pepper to taste

Directions

• 1.Sauté the aromatics:Heat olive oil in a large pot over medium heat. Cook the minced garlic and red pepper flakes for 1 minute until fragrant.
• 2.Simmer the pasta:Pour in the vegetable broth and bring to a boil. Add the ditalini pasta, reduce heat to medium-low, and simmer uncovered for 8 minutes, stirring frequently.
• 3.Add the beans:Stir in the rinsed cannellini beans and cook for another 3 to 4 minutes until the pasta is tender and the liquid has reduced into a thick sauce.
• 4.Finish and serve:Remove from heat and stir in the baby spinach and parmesan cheese until the greens wilt. Season with salt and pepper before serving.