Tuscan Vegetarian Pasta
Transport your taste buds to the rolling hills of Tuscany with this comforting and creamy Tuscan Vegetarian Pasta! Packed with wholesome ingredients like white beans, vibrant baby spinach, and tangy sun-dried tomatoes, this dish offers a luscious blend of flavors in every bite. A rich, velvety sauce made from heavy cream, vegetable broth, and parmesan cheese perfectly coats tender penne pasta, creating a satisfying dinner that's both hearty and meatless. The subtle kick of red pepper flakes adds just the right amount of heat, while fresh basil makes for a fragrant, eye-catching garnish. Ready in just 35 minutes, this one-pot wonder is perfect for busy weeknights or a cozy weekend treat. Whether you're a vegetarian or simply craving a delicious Italian-inspired meal, this pasta dish is a must-try!
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Recipe Information
Ingredients
- 12 oz penne pasta (or pasta of your choice)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, julienned
- 15 oz canned white beans (e.g., cannellini beans), rinsed and drained
- 5 cups baby spinach
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 0.5 cup vegetable broth
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves, roughly chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the sun-dried tomatoes and cook for 2 minutes to allow them to release their flavor.
Add the rinsed and drained white beans to the skillet and cook for another 2 minutes, stirring gently.
Stir in the baby spinach and cook until it wilts, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream and vegetable broth. Stir to combine, then add the grated parmesan cheese. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly.
Add the red pepper flakes, salt, and black pepper, and adjust seasoning to taste.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Remove the skillet from heat and garnish the pasta with fresh basil leaves, if desired.
Serve immediately and enjoy your Tuscan Vegetarian Pasta!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
