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Creamy Tuscan White Bean Pasta Bake

Creamy Tuscan White Bean Pasta Bake - featured image
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A cozy and creamy pasta bake featuring white beans, sun-dried tomatoes, and fresh spinach, delivering comforting Tuscan flavors without heavy cream.

Ingredients

Scale
  • 12 oz rigatoni or penne pasta
  • 2 cups (about 1 can or 14 oz) cannellini beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/3 cup chopped sun-dried tomatoes (oil-packed preferred)
  • 3 cups fresh spinach, roughly chopped
  • 1 1/4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Add chopped sun-dried tomatoes and cook for 2 minutes to soften.
  5. In a blender or food processor, combine sautéed garlic and tomatoes, cannellini beans, vegetable broth, almond milk, nutritional yeast, dried Italian herbs, lemon juice, and red pepper flakes. Blend until smooth and creamy. Add reserved pasta water as needed to adjust sauce consistency.
  6. Pour the creamy sauce back into the skillet over medium heat. Stir in cooked pasta and chopped spinach. Cook for 2-3 minutes until spinach wilts and mixture is heated through. Season with salt and pepper to taste.
  7. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle Parmesan cheese evenly over the top if using.
  8. Bake for 15-20 minutes until the top is golden and bubbly. For a crispier top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
  9. Let the bake rest for 5 minutes before serving.

Notes

Use oil-packed sun-dried tomatoes for richer flavor or rehydrate dry-packed ones. Puree beans thoroughly for a silky sauce. Cook pasta al dente to avoid mushiness after baking. Season gradually to avoid oversalting. For vegan version, omit Parmesan or use vegan cheese. Gluten-free pasta can be used for gluten-free adaptation. Add a splash of broth or almond milk if sauce thickens after baking.

Nutrition

Keywords: Creamy Tuscan White Bean Pasta Bake, pasta bake, white beans, cannellini beans, sun-dried tomatoes, vegetarian, comfort food, easy dinner, gluten-free option, vegan option

Find it online: https://cookluma.com/creamy-tuscan-white-bean-pasta-bake-recipe-easy-cozy-comfort-meal/