This pasta with beans recipe makes a complete, satisfying meal with 12 ounces of pasta, two cans of white beans, garlic, greens, and a light bean sauce. Mashed beans and starchy pasta water bind the ingredients without cream.
It serves four and takes about 35 minutes. Use cannellini or Great Northern beans, plus a short pasta that gives the sauce plenty of ridges to cling to.
Pasta With Beans: Pasta, Beans, and Aromatics
Gather the ingredients before cooking. The sauce comes together quickly once the pasta water is boiling.
- 12 ounces dried pasta: mezze rigatoni, shells, orecchiette, or another short shape
- Two 15-ounce cans white beans, rinsed and drained
- 4 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 4 garlic cloves, thinly sliced or minced
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes, optional
- 1 cup low-sodium vegetable broth
- 5 ounces tender greens, such as baby spinach, kale, or Swiss chard
- 1 lemon, for 1 teaspoon zest and 1 tablespoon juice
- 1/4 cup finely grated Parmesan, optional
- Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Salt it generously, then add the pasta. Stir during the first minute so the pieces do not stick. Cook according to the package directions, stopping about two minutes before the suggested finish time.
Before draining, scoop out at least 2 cups of the cooking water. This reserved pasta water is essential because its starch helps turn the mashed beans and broth into a smooth sauce. Drain the pasta, but do not rinse it.
Bean Pasta Recipe: Build the Sauce From Mashed Beans
While the pasta cooks, warm 2 tablespoons of the olive oil in a wide skillet or Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent rather than browned.
Add the garlic, rosemary, and red pepper flakes. Stir for 30 to 45 seconds, just until the garlic smells fragrant. Lower the heat if the garlic starts to color; browned garlic can make the sauce taste bitter.
Add both cans of beans and the vegetable broth. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes. The beans should be hot and tender, with enough broth in the pan to keep them moist.
Use a potato masher or the back of a wooden spoon to crush about one-third to one-half of the beans directly in the skillet. Leave the rest whole. The mashed beans add body, while the intact beans provide the creamy and firm textures that make this pasta with white beans satisfying.
If the pan looks dry before the pasta is ready, stir in 1/4 cup of the reserved pasta water. The bean mixture should resemble a loose stew, not a thick paste. It will loosen further when combined with the noodles.
Cook and Combine the Pasta With Reserved Pasta Water
When the pasta is two minutes shy of done, reserve the water and drain the noodles. Add the hot pasta directly to the skillet with the bean sauce. Increase the heat to medium and toss continuously for 1 to 2 minutes.
Add 1/2 cup reserved pasta water as you toss. The liquid should move around the noodles and combine with the mashed beans, olive oil, and broth. Add more water in 2-tablespoon increments whenever the pan looks dry or the pasta resists stirring.
Stir in the greens during the final 2 minutes. Baby spinach will wilt quickly. Chopped kale or chard may need 3 to 4 minutes, so add firmer greens as soon as the pasta enters the pan.
Keep tossing rather than simply stirring. Tossing pulls starch from the pasta surface and distributes it through the sauce. If the pasta finishes before the sauce comes together, add another splash of water and continue tossing over low heat.
The correct consistency is glossy and cohesive. The sauce should coat the noodles, cling inside their curves, and slowly slide when you tilt the skillet. It should not sit as a watery puddle at the bottom. If it is too thick, add reserved pasta water. If it is too loose, simmer for 1 to 2 minutes while tossing.
Pasta With White Beans: Finish and Serve
Turn off the heat when the pasta is tender and the sauce coats the noodles. Stir in the remaining 2 tablespoons olive oil, lemon zest, and lemon juice. Taste before adding more salt, since the pasta water, broth, and Parmesan may already provide enough seasoning.
Fold in the Parmesan, if using, and season with black pepper. For a dairy-free finish, leave out the cheese and add another teaspoon of olive oil or a little extra lemon juice.
Divide the pasta and beans among four shallow bowls. Spoon whole beans and greens over each portion, then finish with more black pepper, Parmesan, or red pepper flakes. Serve immediately, while the sauce is glossy.
The pasta will continue absorbing liquid as it sits. If you have leftovers, reheat them gently in a skillet with a few tablespoons of water or broth, tossing until the sauce loosens and coats the noodles again.
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