Tuscan White Bean Pasta

$6.45 recipe / $1.61 serving
by Beth - Budget Bytes
4.85 from 66 votes
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This Tuscan White Bean Pasta is definitely my type of recipe. It’s quick, uses a lot of fresh ingredients, is very filling, and flavorful. This pasta packs protein (white beans and parmesan), veggies (tomatoes and spinach), and carbohydrates (pasta), making it a great one-dish meal. You can serve it up as is for a lighter main dish, or add some sliced grilled chicken to make it a bit more filling.

Overhead view of a large bowl full of Tuscan White Bean Pasta, spinach and garlic on the side

Can I Substitute the Tomatoes?

If you can’t find fresh tomatoes and spinach for a good price, you can substitute one can of diced tomatoes (with juices) in their place. Make sure to let them simmer a bit so the juices reduce and concentrate in flavor.

Can I Use Frozen Spinach?

Yes, if needed, you can use frozen chopped spinach, although the texture of fresh spinach is far better for this recipe. Kale can also be substituted for the spinach, just make sure to tear it into very small pieces and it will take slightly more time to wilt down in the skillet.

What Kind of Pasta Should I Use?

I prefer a long pasta for this dish, like fettuccine or linguine, but you could also easily do this with a shorter pasta like penne or bowtie pasta. 

Tuscan white bean pasta in the skillet with a wooden pasta fork in the side
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Tuscan White Bean Pasta

4.85 from 66 votes
This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor!
This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. The caramelized garlic, basil, and Parmesan pack a huge flavor punch! BudgetBytes.com
Servings 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes


  • 8 oz. linguine or fettuccine ($0.63)
  • 1 Tbsp olive oil ($0.13)
  • 1 Tbsp butter ($0.13)
  • 3 cloves garlic, minced ($0.24)
  • 1 pint grape or cherry tomatoes ($1.99)
  • 10 cranks freshly ground pepper ($0.03)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp dried basil ($0.05)
  • 1 15oz. can cannellini beans ($0.69)
  • 4 oz. baby spinach ($0.65)
  • 3 oz. shredded parmesan ($1.89)


  • Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
  • While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
  • Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It’s important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
  • Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted. 
  • Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
  • Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

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Serving: 1ServingCalories: 556.63kcalCarbohydrates: 80.93gProtein: 28.7gFat: 13.78gSodium: 1134.93mgFiber: 11.13g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Overhead view of the skillet full of tuscan white bean pasta with a wooden pasta fork in the side, garlic and Parmesan near the skillet

How to Make Tuscan White Bean Pasta – Step By Step Photos

Sautéed Garlic in the skillet
Bring a large pot of water to a boil for the pasta. Once boiling, add 8 oz. fettuccine or linguine and cook according to the package directions. Drain the pasta in a colander. As the water is heating, mince 3 cloves of garlic. Add the minced garlic to a large skillet along with 1 Tbsp olive oil and 1 Tbsp butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.

Blistered Tomatoes in the skillet
Add 1 pint grape tomatoes, 1/2 tsp dried basil, some freshly cracked pepper, and 1/2 tsp salt. Continue to sauté until the tomatoes pop open and begin to break down. The juices will begin to create a thick, almost jam-like sauce. The garlic will caramelize and turn a bit brown, just make sure the heat is not so high that it begins to burn before the tomatoes begin to pop open and release their juices.

Wilted Spinach in the skillet with tomatoes and garlic
Add 4 oz. fresh spinach and sauté for a couple of minutes, or until it’s mostly wilted.

Drained beans added to the skillet
Rinse and drain one 15oz. can of cannellini beans and add them to the skillet. Continue to sauté until they are heated through. Taste the mixture at this point and add a bit of salt if needed. You want it to be slightly on the salty side in order to flavor all the pasta.

Cooked and drained pasta added to the skillet
Add the cooked and drained pasta, then toss until everything is coated in the tomato juices.

Pasta topped with freshly grated Parmesan
Top with Parmesan cheese and enjoy!

Tuscan White Bean Pasta in a bowl, topped with Parmesan, a black fork on the side

This Tuscan White Bean Pasta is hearty enough to stand alone as a one dish meal, or you can pair it with some grilled chicken and maybe some homemade garlic bread. Enjoy!

See this recipe in my weekly meal prep! 

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  1. This was delicious! My husband said it looked and tasted like something from Olive Garden. I used canned tomatoes and fresh basil and pulled back on the spinach a tiny bit so as to not raise questions from the husband. I also pan fried some thin, sliced chicken breasts in the beginning so that gave my sauce some extra deglazing. Yum!

  2. So good! Used up penne pasta we had on hand; didn’t have basil so used Italian seasoning instead, went a bit overboard on garlic, and forgot the Parmesan at the end! Still fabulous lol!!

  3. So good! Used up penne pasta we had on hand; didn’t have basil so used Italian seasoning instead, went a bit overboard on garlic, and forgot the Parmesan at the end! Still fabulous lol!!

  4. Whenever I am wanting a quick meal and have 75% of the ingredients of a recipe I like, I go for it. Tonight I used cut up heirloom tomatoes instead of cherry and fresh basil instead of spinach. It was divine. Really really good!

  5. I was wondering if you could clarify how much a ‘crank’ of pepper is, or how many teaspoons of freshly cracked pepper I should be using? I use a pepper grinder, but always measure my pepper. I plan on making a double portion of this recipe (8 servings), which looks like will call for ‘20 cranks’ of pepper. Around how many teaspoons would that be equal to? Unfortunately I can’t seem to find much of an answer anywhere on Google, and am afraid I’m going to drastically over- or under-pepper my dish! Many thanks in advance! x

    1. Hi Cassidy-

      I would start with 1/4 teaspoon of pepper, taste it, and adjust to your taste. xoxo -Monti

  6. This was fantastic – just what I was looking for. I only strayed from the recipe when I used canned great northern beans instead of cannellini beans and I used a spinach/arugula mixture instead of just spinach. Delicious and easy.

  7. Easy, yummy, quick! I added chicken breast to increase the protein. Very delicious! Will be adding this to the rotation.

  8. One of my favourite things about BB recipes is how the final result is always so much more amazing than the sum of its parts, and this is no exception. I used more beans (19oz) since that’s the size they sell bean cans in Canada, and less spinach (2oz) since that’s what was left in my container. I salted the pasta water and added some extra salt to the sauce at the end. I also used penne instead of a long pasta, because I find it holds up well for leftovers. Great flavour, great assortment of textures, and now all the vegetables about to go bad in my fridge have found a home!

  9. We make this often! Easy, quick, cheap, and healthy! We typically double the beans and tomatoes.

  10. Excellent recipe! Very satisfying and moreish. I used fresh dill in place of basil as that’s all I had and it was amazing too. I appreciate the tip to really caramelise the garlic (also added a pinch of chilli flakes).

  11. I don’t know what I did wrong! We always LOVE budget bytes but this one had no flavor

    1. This is such a great recipe and so easy. The flavour is amazing. I could eat this every day.

  12. Easy peasy. I’ve made this often –

    In summer I choose a lighter pasta and it is so good with all of those cherry tomatoes off the vine.

    Tonight I added: sauteed mushrooms, crushed red pepper and at the end zucchini which I steamed a bit.

    Such a versatile dish and very satisfying.