Simmered Sun-Dried Tomato and White Bean Pasta
A hearty vegetarian pasta dish where sun-dried tomatoes and creamy white beans meld into a vibrant sauce, perfect for weeknight dinners. This italian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs spaghetti, (15 oz) white beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1 can (15 oz) white beans
- 1/4 cup olive oil
- 3 cloves garlic
- 1/2 cup sun-dried tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 1/4 cup olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 3: Add 1/2 cup chopped sun-dried tomatoes and 1/2 cup vegetable broth to the skillet, stirring to combine. Bring to a simmer and cook for 3 minutes until slightly thickened.
- Step 4: Add the drained spaghetti and 1/4 cup reserved pasta water to the skillet, tossing to coat. Stir in 1 can (15 oz) drained white beans and 1/4 cup fresh basil, cooking for 2 minutes until heated through.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately with 1/4 cup grated Parmesan cheese sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Sun-Dried Tomato and White 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 Simmered Sun-Dried Tomato and White 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 Simmered Sun-Dried Tomato and White 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 Simmered Sun-Dried Tomato and White 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 Simmered Sun-Dried Tomato and White 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
