Sun-Dried Tomato and White Bean Pasta
A simple, satisfying pasta dish with sun-dried tomatoes and cannellini beans in a vibrant tomato-basil sauce, ready in 30 minutes. This italian-inspired pasta (gluten-free) ready in about 30 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1/2 cup, oil-packed and chopped sun-dried tomatoes
- 15 oz can, rinsed and drained cannellini beans
- 1/2 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 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 cook for 1 minute until fragrant, being careful not to brown.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 15 oz rinsed cannellini beans, then add 1/2 cup vegetable broth. Simmer for 3 minutes until the sauce thickens slightly.
- Step 4: Add the drained spaghetti to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until the sauce coats the pasta evenly.
- Step 5: Stir in 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Serve immediately with 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and White Bean Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 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 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 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 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 Sun-Dried Tomato and White Bean Pasta gluten-free?
Yes — this recipe is tagged gluten-free 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 half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
