Pasta with Cannellini Beans (1 pot)

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This pasta with cannellini beans is a breeze to make in one pot with simple pantry staples! It’s economical, full of plant-based protein, and big flavor!

It’s the perfect and cozy family dinner for busy weeknights.

As you may know, lots of my pasta recipes are packed with legumes and inspired mainly by my Italian roots. If you haven’t tried these , and, they are an absolute must.

To me, pasta dinners are also a great way to use pantry staples and veggies I have on hand to make scrumptious meals without too much work.

Today’s recipe inspiration comes from my mom, who used to cook the most delicious, comforting like this simple yet amazing

The recipe starts with some olive oil, onion, and garlic. An essential step to add flavor. Next, stir in the beans, aromatic herbs, a touch of cayenne pepper, broth, and seasoning. And you cook everything in one pot.

Finish with fresh parsley, ladle into bowls, and ENJOY with a drizzle of extra virgin olive oil and some crusty , , or on the side.

The result is SO good that everyone will be coming back for seconds.

This pasta and cannellini beans is the perfect family meal that’s nourishing, delicious, and on a budget. Enjoy.

List of the ingredients

• Pasta
• Cannellini beans
• Onion
• Garlic
• Broth or water
• Extra virgin olive oil
• Herbs
• Cayenne pepper or chilli flakes
• Salt & pepper

How to make pasta with cannellini beans

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Saute onion and garlic in olive oil.
• Add beans, herbs, cayenne pepper, pasta, broth or water, salt and pepper.
• Cook, stirring frequently.
• Finish with fresh chopped parsley and adjust the seasoning before serving.
• Enjoy with a drizzle of extra virgin olive oil and parmesan cheese if desired.

Recipe Notes

Ingredients & Substitutions

Garlic, onion, and olive oil: the recipe starts with a simple flavor base made with onion and garlic sautéed in olive oil. I use extra virgin olive oil for my recipes, but olive oil works just fine here.

Cannellini beans: with their flavor and soft texture, cannellini beans are a staple for Italian soups and pasta dishes (I’ve also rounded up my favorite cannellini bean recipes ). But you can use any white beans of your choice. Either canned and dry home-cooked work for this recipe.

Cayenne pepper: for a touch of heat, but chili flakes also work fine.

Aromatic herbs: dried rosemary, Italian herb seasoning, and a bay leaf are added at the beginning of the cooking to add flavor to the broth or water. You can skip the Italian herb seasoning or use 1/2 teaspoon of oregano instead. The fresh parsley is added at the end to bring its fresh aroma and works well with cannellini beans.

Pasta: I recommend using short-cut pasta shapes such as ditaloni, cavatappi, shells, fusilli.

Broth: I usually use low sodium vegetable broth, it brings flavor without adding too much sodium. Start with the amount of liquid stated in the recipe, then add it gradually as much as needed. You can use your favourite broth or even water if it’s all you have on hand, just make sure to adjust the seasoning at the end, not at the beginning of the cooking time.

Note: you need cookware that is large, thick, and heavy so the heat is evenly distributed, and the pasta doesn’t stick to the bottom of the pot. I love using a cast iron for my one-pot recipes with pasta and legumes.

How to store leftover pasta with cannellini beans

If you have any leftovers, store this pasta and beans dish in an airtight container in the refrigerator for up to 3 days. The pasta will absorb all the liquid as it sits in the container. To reheat, you can add a splash of water to thin out the consistency you like. Then, you can gently warm it over medium-low heat or microwave

Italian pasta recipes you’ll love!

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If you make this delicious pasta with cannellini beans or if you have any questions, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!