Tired of the usual pasta with red sauce for dinner? If so, try mixing it up a little by making my Creamy Tomato Pasta with White Beans. This recipe is quick and easy to make, packed with protein and fiber and perfect for an easy weeknight dinner the whole family will enjoy. Serve with salad and garlic bread for a balanced meal.
I don’t hate pasta with red sauce, but it’s not really a meal that I get excited about. However, with a few easy tweaks, you can take regular pasta and turn it into this creamy, protein packed pasta dinner. The sauce is made in one pan and comes together in under 30 minutes. I add white beans to make this meal more filling and love serving it with a big green salad to add a refreshing element. No more boring pasta dinners around here!
Why You’ll Love This Easy Pasta Recipe
- Easy to make – Pasta is always a great option when you’re looking for an easy dinner recipe. The pasta cooks up quickly and the creamy red sauce can be prepared during that time. Just toss the cooked pasta and white beans into the sauce and serve with salad and garlic bread for a hearty dinner.
- Made with pantry staples – The creamy pasta sauce might seem a little fancy (in my opinion), but it is made using mostly pantry ingredients, like marinara sauce, garlic, onion, canned coconut milk and a few dried spices. You may even already have all the ingredients on hand.
- It’s elevated pasta and sauce – If you love pasta with red sauce, but get bored of that combo occasionally, try this elevated version to shake things up. It just takes a few extra minutes and ingredients and it totally worth it.
Creamy Tomato Pasta Recipe Tips
- The sauce is a little bit chunky with the garlic and onion added in, so if you want it to be completely smooth and creamy, you can toss it in the blender for about 30 seconds. I usually skip this step, but it’s quick and easy to do if you prefer a silky sauce.
- If you want your pasta to have a spicy kick to it, I recommend adding in a few teaspoons of Calabrian chili paste. It pairs nicely with red sauce and has great spicy flavor. You could also add extra red pepper flakes.
- I used canned white beans in this recipe because they are easy to just throw into the pasta without having to prep them. However, you could also use some cooked tofu if you want to cut a few carbs. If not making vegetarian, chicken or shrimp would be great additions as well.
Tomato Pasta with White Beans Recipe Ingredients
- Pasta – You can use whatever type of pasta you prefer for this recipe. I usually use something bite sized because I feel like that goes better with the white beans, but spaghetti can also be used. Penne is what you see in the photos.
- Marinara – I just used a jar of marinara sauce for this recipe. Any kind of pasta sauce will work, so feel free to get one with extra flavor, like garlic and basil, if you like. You can even use a can of smooth tomato sauce if you have that on hand.
- Coconut Milk – I use canned coconut milk in this recipe, rather than using heavy cream. The coconut milk is mild in flavor and adds just as much creaminess without needing to use cream, which doesn’t always sit well with me. Cream can certainly be substituted, if you prefer though.
- Spices – This creamy red sauce gets flavored well with fresh garlic and onion, as well as dried oregano and red pepper flakes.
- White Beans – I like to add two cans of white beans for extra protein. Canned lentils would also work in this recipe.
- Parmesan Cheese – The parmesan cheese really helps to tie this creamy sauce together. It melts in nicely and adds great flavor.
How To Make Creamy Tomato Pasta with Coconut Milk
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- Fill a large pot with water and bring it to a boil. Add in pasta, along with a big pinch of salt, and cook according to package directions. Drain pasta and set aside until ready to add to the sauce.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once oil is hot, add in the diced onion and a pinch of salt. Cook onion until softened, 3-4 minutes. Next, add in the minced garlic, powdered garlic and onion, dried oregano and red pepper flakes. Stir together and cook for another 1-2 minutes, until fragrant and garlic is cooked.
- Add in the jar of marinara sauce and the can of coconut milk. Mix together well, until completely combined. Cook sauce until starting to simmer and then add in the shredded parmesan cheese. Mix again and cook until cheese is melted, about 1-2 minutes.
- Add in the white beans and cooked pasta and stir everything together well. Cook until pasta and white beans are heated through, 3-4 minutes. Turn the heat off and stir in some freshly chopped parsley, if desired. Season with salt and black pepper, to taste. Enjoy while hot with a side of vegetables and bread.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using your favorite gluten free pasta.
- Make this recipe vegan by using a vegan parmesan cheese substitute.
- What type of pasta is best for this recipe? I like to use a pasta that is similar in size to the white beans, otherwise I feel like they get a little lost in the sauce, but spaghetti will also work.
- Is this pasta freezer friendly? Yes, allow pasta to cool completely and then store in a freezer friendly container, for up to 3 months. It can be frozen all together, or in single portions for easy meals.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last 4-5 days. Re-heat in the microwave or in a pot on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Pasta Recipes
Vegetarian Pasta with Peas and “Pancetta”
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Green Goddess Pasta with Parmesan
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Creamy Tomato Pasta with White Beans
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
Tired of the usual pasta with red sauce for dinner? If so, try mixing it up a little by making my Creamy Tomato Pasta with White Beans. This recipe is quick and easy to make, packed with protein and fiber and perfect for an easy weeknight dinner the whole family will enjoy. Serve with salad and garlic bread for a balanced meal.
Ingredients
Scale
- 1 lb dried penne pasta, or pasta of choice
- 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 how spicy you want the pasta
- 1 (24 oz) jar marinara sauce
- 1 (13.66 FL OZ) can unsweetened coconut milk
- 2 cups shredded parmesan cheese
- 2 (15 oz) cans white beans, such as great northern beans (drained and rinsed)
- Salt and black pepper, to taste
- Fresh parsley for serving, if desired
Instructions
- Fill a large pot with water and bring it to a boil. Add in pasta, along with a big pinch of salt, and cook according to package directions. Drain pasta and set aside until ready to add to the sauce.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once oil is hot, add in the diced onion and a pinch of salt. Cook onion until softened, 3-4 minutes. Next, add in the minced garlic, powdered garlic and onion, dried oregano and red pepper flakes. Stir together and cook for another 1-2 minutes, until fragrant and garlic is cooked.
- Add in the jar of marinara sauce and the can of coconut milk. Mix together well, until completely combined. Cook sauce until starting to simmer and then add in the shredded parmesan cheese. Mix again and cook until cheese is melted, about 1-2 minutes.
- Add in the white beans and cooked pasta and stir everything together well. Cook until pasta and white beans are heated through, 3-4 minutes. Turn the heat off and stir in some freshly chopped parsley, if desired. Season with salt and black pepper, to taste. Enjoy while hot with a side of vegetables and bread.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: 30 Minute, Dinner
- Method: Boiling, Sautéing
- Cuisine: American, Italian Inspired
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