If you’re looking for a cozy, satisfying meal that’s both simple and packed with flavor, this Creamy Tomato White Bean Pasta is about to become your new go-to recipe. It combines tender pasta with a rich, velvety tomato sauce and hearty white beans for a dish that feels indulgent while still being wholesome and nourishing. Perfect for busy weeknights, this recipe delivers comfort food vibes in just 30 minutes.
One of the best things about this dish is how budget-friendly and pantry-friendly it is. With staple ingredients like canned white beans, crushed tomatoes, and pasta, you can create a restaurant-quality meal without an expensive grocery trip. The white beans not only add a creamy texture but also boost the protein and fiber, making this a filling vegetarian option that doesn’t compromise on taste.
This creamy tomato pasta is also incredibly versatile. Whether you want to keep it plant-based, add a sprinkle of Parmesan, or toss in extra veggies like spinach or mushrooms, it adapts beautifully to your preferences. You can even customize it with your favorite protein like grilled chicken or shrimp for a heartier twist. It’s the kind of recipe that works for everyone at the table.
From its rich, comforting sauce to its easy one-pan preparation, this Creamy Tomato White Bean Pasta checks all the boxes for a weeknight dinner winner. It’s quick, flavorful, and guaranteed to satisfy cravings for something warm and creamy—without spending hours in the kitchen. Once you try it, don’t be surprised if it becomes a regular in your meal rotation!
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Creamy Tomato White Bean Pasta
This Creamy Tomato White Bean Pasta is a comforting, protein-packed dish made with tender pasta, rich tomato sauce, and creamy white beans. It’s hearty, budget-friendly, and comes together quickly—perfect for weeknight dinners while still feeling indulgent and satisfying.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 oz pasta (penne, rigatoni, or spaghetti)
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 can (15 oz) white beans (cannellini or great northern), drained & rinsed
1 can (14-15 oz) crushed tomatoes
1/2 cup heavy cream (or half-and-half)
1/2 cup pasta water (reserved)
1/2 tsp red pepper flakes (optional)
1/2 tsp dried oregano
Salt & black pepper, to taste
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
Cook the pasta according to package instructions. Reserve ½ cup pasta water, then drain.
Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft (3–4 minutes). Stir in garlic and cook for 30 seconds.
Build the sauce: Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8–10 minutes.
Add beans & cream: Stir in white beans and heavy cream. Simmer for another 3–5 minutes until slightly thickened.
Combine: Add cooked pasta and a splash of reserved pasta water. Toss until coated and creamy.
Finish: Stir in Parmesan cheese and adjust seasoning.
Serve: Garnish with fresh herbs and extra Parmesan.
Notes
Cooking Tips
- Creamier texture: Blend half the beans before adding for a thicker sauce.
- Salt your pasta water well—it enhances the overall flavor.
- Use reserved pasta water to loosen and emulsify the sauce.
- Fresh herbs at the end add brightness and balance richness.
Variations
- Vegan Version: Swap heavy cream for coconut milk or cashew cream and skip Parmesan (or use vegan cheese).
- Add Greens: Stir in spinach or kale during the last few minutes.
- Protein Boost: Add grilled chicken, shrimp, or Italian sausage.
- Spicy Kick: Increase red pepper flakes or add chili oil.
- Cheesy Upgrade: Mix in mozzarella for extra gooey richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 18g
