One-Pot Tomato and Basil Pasta with White Beans
A hearty, plant-based weeknight meal with tender pasta simmered in a rich tomato-basil sauce and protein-packed white beans. This italian-inspired one pot (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, diced 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.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 1/2 cup, diced onion
- 3 cloves, minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can, drained and rinsed white beans
- 1/2 cup vegetable broth
- 1 tbsp dried oregano
- 1/4 cup, chopped fresh basil
- 1/2 tsp salt
- to taste black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Bring 6 cups water to a rolling boil in a large pot. Add 1/2 tsp salt and 8 oz spaghetti, and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the spaghetti and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 (28 oz) can crushed tomatoes, 1 (15 oz) can drained white beans, 1/2 cup vegetable broth, and 1 tbsp dried oregano. Bring to a simmer and cook for 5 minutes.
- Step 4: Add the drained spaghetti to the skillet and toss to combine. If the sauce is too thick, add 2-3 tbsp reserved pasta water until desired consistency. Stir in 1/4 cup chopped fresh basil and season with black pepper to taste.
- Step 5: Serve immediately with 1/4 cup grated Parmesan cheese on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato and Basil Pasta with White Beans 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 One-Pot Tomato and Basil Pasta with White 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 Tomato and Basil Pasta with White 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 Tomato and Basil Pasta with White 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 Tomato and Basil Pasta with White 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
