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Creamy Tuscan Bean Pasta

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This Creamy Tuscan Bean Pasta takes inspiration from “Cucina Povera,” or “the poor kitchen,” a section of Italian cooking developed by the working class that focuses on creating delicious meals with simple, accessible and most importantly cheap ingredients. Using cannellini beans, fresh tomatoes, and garlic, this dish develops a naturally creamy sauce by mashing some of the beans so they melt into the sauce, creating a comforting meal with no need for dairy. With smoky paprika, a hint of dried chilli, and fresh baby spinach, this pasta is a healthy, hearty choice perfect for weeknights or gatherings.

The Inspiration Behind Creamy Tuscan Bean Pasta

Rooted in Italian tradition, “Cucina Povera” emphasizes the resourcefulness of Italian working class and the use of humble, local ingredients to make filling, flavourful dishes that you certainly shouldn’t turn your nose up that. Cannellini beans, for example, have long been a staple in Tuscan kitchens due to their creamy texture and mild nutty flavour. By frying the beans with tomatoes, onion, and spices, then mashing half to create a velvety sauce, this recipe captures the essence of Italian comfort food with a focus on simplicity without sacrificing taste.

Why This Recipe Stands Out

This Creamy Tuscan Bean Pasta is absolutely delicious The mashed cannellini beans create a naturally creamy sauce that clings to the pasta with fresh tomato, garlic and chilli making it burst with flavour. Fresh wilted baby spinach adds some more freshness and this can be topped with a bit of parmesan for some Umami or any vegan cheese replacement you fancy.

The Health Benefits of This Dish

This pasta is loaded with nutritional benefits:

  • Cannellini beans provide plant-based protein, fibre, iron, and magnesium, supporting both energy levels and digestive health. By mashing the beans, you create a creamy texture without adding cream or cheese.
  • Garlic and onions are known for their immune-boosting and anti-inflammatory properties.
  • Tomatoes bring antioxidants like lycopene and vitamin C, beneficial for heart health and immune function.
  • Baby spinach is rich in iron, calcium, and vitamins A and C, boosting the dish’s nutritional profile.

The use of olive oil brings heart-healthy monounsaturated fats, a staple in Mediterranean diets and known to support cardiovascular health.

Why You Should Make Creamy Tuscan Bean Pasta at Home

Making this pasta dish at home allows you to enjoy a rich, creamy sauce made entirely from whole, simple ingredients. The humble ingredients highlight the Italian culinary tradition of resourcefulness while still delivering a delicious, hearty meal. Perfect for those looking to add more plant-based protein and fibre to their diet, this dish suits vegetarians, vegans, or anyone seeking a balanced, flavourful meal that’s budget-friendly and satisfying.

Creamy Tuscan Bean Pasta
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Creamy Tuscan Bean Pasta

Recipe by TheFeelGoodCookCourse: Pasta, MainsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

400

kcal

Ingredients

  • 12 oz (340g) pasta of your choosing

  • 2 tablespoons olive oil

  • 1 white onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon dried chili flakes (adjust to taste)

  • 1 tin chopped tomato’s I recommend Mutti if you can get hold of them they are very reliable for quality

  • A Handful of fresh cherry tomato’s

  • A Handful of fresh basil leaves

  • 1 can (15 oz/400g) cannellini beans, drained and rinsed

  • 2 cups baby spinach

  • Salt and pepper, to taste

  • Fresh basil or parsley, chopped, for garnish

  • Optional : shredded parmesan or cheese of your choice, for topping

Directions

  • Cook the Pasta:
    In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain, reserving a small cup of the pasta water.
  • Sauté the Beans, Onion, and Tomatoes:
    In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the cannellini beans, fresh cherry tomatoes and chopped tomatoes, stirring frequently. Let them cook together for 5-7 minutes until the tomatoes start breaking down and the beans are heated through.
  • Add the Aromatics:
    Once the beans and tomatoes are cooked, add the minced garlic, smoked paprika, and dried chili flakes to the skillet. Stir to combine, allowing the garlic and spices to become fragrant, about 1 minute.
  • Add Spinach and Pasta:
    Stir in the baby spinach and fresh basil until wilted. Then, add the cooked pasta to the skillet and toss to coat in the creamy bean sauce, adding more pasta water if needed to keep the sauce smooth.
  • Season and Serve:
    Season with salt and pepper to taste. Garnish with fresh basil and cheese if you want, serve hot.

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