Pasta with Sun-Dried Tomato and White Bean Cream
A creamy, plant-based pasta dish featuring sun-dried tomatoes and cannellini beans for rich, satisfying flavor. This italian-inspired pasta (vegan) ready in about 40 minutes pairs penne pasta, minced garlic, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 penne pasta
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 1 can (15 oz), drained and rinsed cannellini beans
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add garlic and cook for 1 minute until fragrant, then stir in sun-dried tomatoes.
- Step 3: Add drained cannellini beans, 1/4 cup vegetable broth, lemon juice, salt, and pepper to the saucepan. Use a potato masher to blend until smooth and creamy, about 3 minutes.
- Step 4: Stir in drained pasta and 2 tbsp reserved pasta water. Toss over medium heat for 2 minutes until sauce coats pasta evenly. Stir in 1/4 cup fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and White Bean Cream take to make?
Total time is about 40 minutes (15 min prep + 25 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 Pasta with Sun-Dried Tomato and White Bean Cream?
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 penne pasta from drying out.
Can I substitute ingredients in Pasta with Sun-Dried Tomato and White Bean Cream?
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 Pasta with Sun-Dried Tomato and White Bean Cream 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 Pasta with Sun-Dried Tomato and White Bean Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
