Tomato Pasta with White Beans

A simple, vibrant pasta dish made with burst cherry tomatoes, creamy white beans, and garlic-infused olive oil. Light yet satisfying, this recipe comes together quickly and uses pantry-friendly ingredients for an easy, flavorful meal any night of the week.

Why you’ll love this recipe

• Naturally vegan and dairy-free

• Creamy texture without cream

• Bright, fresh tomato flavor

• Made with simple pantry staples

• Ready in under 30 minutes

Ingredients notes

• Cherry tomatoes: Roasting or sautéing them until they burst brings out natural sweetness and depth.

• White beans: Cannellini or great northern beans work best for a creamy, hearty bite.

• Pasta: Short pasta like rigatoni or penne holds the sauce well, but any shape works.

• Garlic: Adds warmth and aroma. Slice thinly to avoid burning.

• Olive oil: Use good-quality olive oil for the best flavor.

• Fresh herbs: Basil or parsley adds freshness at the end.How to make Turkey Meatballs

How to make Cherry Tomato White Bean Pasta

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently for 1–2 minutes until fragrant but not browned.

Add the cherry tomatoes to the skillet along with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and begin to burst.

Stir in the white beans and red pepper flakes (if using). Cook for 2–3 minutes until warmed through and slightly creamy.

Add the cooked pasta to the skillet, tossing to combine. Use reserved pasta water a little at a time to loosen the sauce as needed.

Season with salt and black pepper to taste. Finish with fresh herbs and optional lemon zest or juice for brightness.

Serve warm.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.