One Pot Tuscan White Bean Pasta

$- 12 ounces whole wheat pasta (like penne or fusilli) - 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed - 1 cup cherry tomatoes, halved - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - 2 tablespoons olive oil - 2 cups fresh spinach Using these ingredients makes the dish healthy and satisfying. Whole wheat pasta adds fiber. White beans pack protein and creaminess. Cherry tomatoes bring sweetness and color. Aromatic onion and garlic create a flavorful base. Dried herbs like oregano and basil add depth. Don't forget the red pepper flakes! They give a nice kick if you like heat. Vegetable broth ties it all together and adds richness. Olive oil helps sauté the veggies and keeps everything moist. Fresh spinach adds a bright green touch. This list gives you all you need for a tasty, one-pot meal. You can adjust the ingredients based on what you have. Feel free to get creative! Chopping vegetables Start by getting your onion and garlic ready. Chop the onion finely. This helps it cook faster. Then, mince the garlic. You want it small for good flavor. Next, take your cherry tomatoes and cut them in half. Rinsing the white beans Open the can of white beans. Pour them into a colander. Rinse them under cold water. This removes extra salt and makes them taste fresh. Sautéing onion and garlic In a big pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes. It should become soft and clear. Then, add the minced garlic. If you like spice, add red pepper flakes too. Cook this for 1-2 more minutes until you smell the garlic. Adding tomatoes and broth Now, toss in the halved cherry tomatoes. Cook them for 3-4 minutes. They will soften and add sweetness. Next, pour in the vegetable broth. Bring this to a boil. Cooking pasta and beans together Once the broth boils, add the whole wheat pasta and white beans. Don't forget the dried oregano and basil! Season with salt and pepper. Stir everything well. Lower the heat to a simmer and cover the pot. Cook for 10-12 minutes. Stir occasionally. Your pasta should be firm but cooked. Incorporating spinach When the pasta is ready, fold in the fresh spinach. Cook for another 2-3 minutes until it wilts down. This adds color and nutrition. Adjusting seasoning Taste your dish. If it needs more flavor, add more salt or pepper. You want it to be just right. Serving suggestions Serve the pasta hot. Garnish with fresh basil leaves for a nice look and taste. Enjoy your meal! How to achieve perfect al dente pasta To cook pasta al dente, boil it for 10-12 minutes. Stir it often. Check the pasta a minute or two before the time is up. It should be firm but not hard. If it’s soft, you’ve cooked it too long. This gives the pasta a nice bite. Tips for sautéing vegetables Start with a hot pan and add olive oil first. Let the oil shimmer. Then add your onions. Cook them for about 5 minutes until they turn clear. Next, add garlic and cook for just a minute. Garlic burns quickly, so stay close. Keep stirring to get even cooking. Alternatives to whole wheat pasta If you want a different pasta, try brown rice or quinoa pasta. They cook slightly different, so check the package. You can also use regular pasta if you prefer. Other beans to use Cannellini beans are great, but you can also use chickpeas or kidney beans. Just rinse and drain them before adding. Each bean adds its own flavor and texture. Additional seasonings to try You can add more herbs like thyme or rosemary for extra flavor. A splash of lemon juice brightens the dish too. For a savory kick, try adding a dash of soy sauce or balsamic vinegar. How to make it more filling To make this dish heartier, add in some cooked chicken or shrimp. You can also toss in more spinach or other veggies like bell peppers. This adds nutrients and makes the meal more satisfying. {{image_2}} You can easily boost your dish with protein. Adding cooked chicken or shrimp makes it heartier. Simply sauté the protein before adding the onion. Then continue with the recipe as normal. For a vegetarian option, tofu works great. Use firm tofu for the best texture. Cube it and sauté with the onion and garlic. You’ll enjoy a rich flavor and added protein. If you want to make this dish vegan, swap the vegetable broth with a homemade version. You can use water or vegetable stock. This keeps all flavors intact while staying plant-based. For gluten-free needs, opt for gluten-free pasta. There are many options available now. Just follow the cooking time on the package for best results. Using seasonal vegetables can take this dish to the next level. Try adding zucchini in summer or butternut squash in fall. These veggies add flavor and color. Adjust the spice level based on the season too. In winter, you might want more red pepper flakes for warmth. In spring, keep it light and fresh with less spice. To store leftover One Pot Tuscan White Bean Pasta, let it cool first. Place it in an airtight container. Store it in the fridge for up to 3 days. When reheating, add a splash of vegetable broth or water. This keeps it moist. Heat it on the stove over low heat. Stir often to avoid sticking. Yes, you can freeze One Pot Tuscan White Bean Pasta. Let it cool completely before freezing. Use a freezer-safe container or bag. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove with a bit of broth. This helps regain its creamy texture. In the fridge, this dish lasts about 3 days. Keep an eye out for signs of spoilage. If you see mold or an off smell, throw it away. The pasta may also become mushy if stored too long. Always trust your senses when deciding to eat leftovers. Can I use other types of pasta? Yes, you can use different pasta shapes. Penne and fusilli work well. You can try bowtie, elbows, or even gluten-free pasta. Just adjust the cooking time as needed. Can I make this dish in advance? Yes, this dish is great for meal prep. Cook and store it in the fridge for up to three days. Just reheat on low heat, adding a splash of broth for moisture. Is it gluten-free? This recipe is not gluten-free due to the whole wheat pasta. To make it gluten-free, swap the pasta for a gluten-free option like rice pasta or lentil pasta. Suitable for vegan diets? Yes, this dish is vegan-friendly. It contains no animal products, making it a healthy choice for plant-based diets. What to serve with one pot Tuscan white bean pasta? This pasta pairs well with a simple salad or crusty bread. A side of roasted vegetables adds more flavor and nutrients. How can I make it spicier? To add heat, increase the red pepper flakes. You can also add a dash of hot sauce or some chopped fresh chili peppers. Adjust to your taste for the perfect kick! This blog post shared a simple recipe for one-pot Tuscan white bean pasta. You learned about the main ingredients, cooking steps, and helpful tips. The recipe is adaptable, allowing for personal touches, such as adding proteins or seasonal veggies. You can also store leftovers easily. Experiment with flavors and ingredients to find your perfect dish. Enjoy cooking and make this meal your own!$

Discover the delightful flavors of One Pot Tuscan White Bean Pasta, where wholesome ingredients come together in just one pot! This quick and easy recipe features whole wheat pasta, creamy white beans, fresh spinach, and vibrant cherry tomatoes, perfect for a healthy meal in no time. Ready to impress your family? Click through to explore the full recipe and bring this delicious dish to your table tonight! #OnePotPasta #HealthyRecipes #ItalianCooking #EasyMeals

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Ingredients

12 ounces whole wheat pasta (like penne or fusilli)

1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and red pepper flakes (if using), cooking for an additional 1-2 minutes until fragrant.

Add the cherry tomatoes to the pot and cook for another 3-4 minutes, letting them soften slightly.

Pour in the vegetable broth, and bring it to a boil.

Once the broth is boiling, add the whole wheat pasta, white beans, dried oregano, dried basil, salt, and pepper. Stir to combine.

Reduce heat to a simmer and cover the pot. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has mostly absorbed.

Once the pasta is cooked, fold in the fresh spinach until wilted, cooking for another 2-3 minutes. Adjust seasoning if necessary.

Serve hot, garnished with fresh basil leaves for a pop of color and freshness.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4