Description
This Creamy Tomato Pasta with White Beans is a comforting and hearty dish perfect for a quick weeknight dinner. Featuring penne pasta tossed in a rich marinara and coconut milk sauce, enhanced with seasoned onions, garlic, and plenty of parmesan cheese, then combined with protein-packed white beans for a satisfying meal that's both creamy and flavorful.
Ingredients
Pasta
- 1 lb dried penne pasta, or pasta of choice
Sauce and Seasonings
- 1 tablespoon extra virgin olive oil
- 1/2 large yellow onion, diced
- 3-5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes, or more depending on spice preference
- 1 (24 oz) jar marinara sauce
- 1 (13.66 FL OZ) can unsweetened coconut milk
- 2 cups shredded parmesan cheese
- Salt and black pepper, to taste
Beans and Garnish
- 2 (15 oz) cans white beans, such as great northern beans, drained and rinsed
- Fresh parsley for serving, if desired
Instructions
- Cook the pasta: Fill a large pot with water and bring it to a boil. Add in the pasta along with a big pinch of salt, then cook according to package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Sauté the aromatics: Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced onion and a pinch of salt. Cook the onion for 3-4 minutes until softened. Add in the minced garlic, granulated garlic, onion powder, dried oregano, and red pepper flakes. Stir and cook for another 1-2 minutes until fragrant and the garlic is cooked through.
- Prepare the creamy tomato sauce: Pour the marinara sauce and coconut milk into the skillet. Stir well to combine. Bring the mixture to a simmer. Once simmering, add the shredded parmesan cheese and continue cooking for 1-2 minutes until the cheese has melted fully into the sauce.
- Add beans and pasta: Stir in the drained white beans and the cooked pasta. Mix everything together thoroughly and cook for an additional 3-4 minutes to heat everything through evenly.
- Final seasoning and serving: Turn off the heat. Stir in freshly chopped parsley if desired and season with salt and black pepper to taste. Serve the pasta hot, optionally accompanied by vegetables and bread.
Notes
- For a spicier dish, adjust the amount of red pepper flakes to your preference.
- You can substitute penne with any pasta shape you prefer or have on hand.
- Using unsweetened coconut milk keeps the sauce creamy without adding sweetness.
- Rinsing and draining canned beans reduces sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegan, omit the parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
