One-Pot Pasta with Roasted Tomatoes and Cannellini Beans

By · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian meal where tender pasta absorbs the rich flavors of roasted tomatoes and beans in a single pot. This italian-inspired one pot (vegetarian) ready in about 45 minutes pairs spaghetti, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Stir in 1 can (15 oz) drained cannellini beans, 2 cups halved cherry tomatoes, and 1/4 cup white wine. Simmer for 5 minutes until tomatoes soften.
  4. Step 4: Add 12 oz spaghetti and 2 cups water, stirring to submerge pasta. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
  5. Step 5: Stir in 1 tsp dried oregano, salt to taste, and pepper to taste. Cook for 5 more minutes until pasta is al dente and sauce thickens.
  6. Step 6: Remove from heat, stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil until cheese melts and coats pasta.

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Frequently asked questions

How long does One-Pot Pasta with Roasted Tomatoes and Cannellini Beans take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pot Pasta with Roasted Tomatoes and Cannellini Beans?

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 One-Pot Pasta with Roasted Tomatoes and Cannellini Beans?

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 One-Pot Pasta with Roasted Tomatoes and Cannellini Beans 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 One-Pot Pasta with Roasted Tomatoes and Cannellini Beans 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.

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