Creamy Sun-Dried Tomato & Cannellini Bean Pasta
A protein-packed pasta dish featuring tender cannellini beans, sun-dried tomatoes, and a velvety garlic-herb sauce that coats every strand. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, oil-packed, chopped sun-dried tomatoes, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1 can (15 oz), drained and rinsed cannellini beans
- 3 tbsp, oil-packed, chopped sun-dried tomatoes
- 4 cloves, minced garlic
- 1 cup heavy cream
- 1/4 cup, chopped fresh basil
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 3 tbsp chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant and tomatoes soften.
- Step 3: Stir in 1 can (15 oz) drained cannellini beans and 1 cup heavy cream, simmering gently for 4 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats the pasta evenly and becomes creamy.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese until fully melted and incorporated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato & Cannellini Bean Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato & Cannellini Bean Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato & Cannellini Bean Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato & Cannellini Bean Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Sun-Dried Tomato & Cannellini Bean Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
