Tuscan White Bean Pasta

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes


  • 8 oz (250 g) fusilli (or another short pasta)
  • 1 tablespoon olive oil
  • 1 medium red onion
  • 2 garlic cloves
  • ¼ teaspoon red chili flakes
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian herbs mix
  • 1 can (14 oz/400g) cannellini beans, drained and rinsed
  • 3 cups (100 g) baby spinach
  • 1 cup (50 g) sun-dried tomatoes, drained and roughly chopped
  • 1 cup (125 g) mini mozzarella balls
  • 6 fresh basil leaves, roughly shredded
  • Salt and freshly ground black pepper to taste


    1. Bring a large pot of water to a boil, salt it generously and cook the pasta al dente following the instructions on the package. Reserve 2 cups of pasta water before draining.
    2. Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and sauté the onion for 2-3 minutes until softened.
    3. Add the garlic and red chili flakes and cook for another minute.
    4. Stir in the tomato paste, then add 1 cup of the reserved pasta water and bring to a simmer. Stir in the Italian herbs mix and cannellini beans and simmer for 5 minutes, stirring occasionally.
    5. Stir in the baby spinach and cook for 1-2 minutes until wilted.
    6. Transfer the cooked pasta to the pan and toss to combine.
    7. Stir in the sundried tomatoes, mozzarella balls and fresh basil and season to taste.

Nutrition Information:




Serving Size:

Amount Per Serving: Calories: 401Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 588mgCarbohydrates: 56gFiber: 10gSugar: 8gProtein: 22g