White Bean Tomato Sauce for Pasta
Transform your pasta night with this hearty and flavorful White Bean Tomato Sauce for Pasta, a perfect fusion of comfort food and wholesome nutrition. This recipe stands out with its creamy blend of tender white beans and rich, velvety crushed tomatoes, elevated with aromatic garlic, sautéed onions, and fragrant Italian herbs like oregano and basil. Partially pureeing the sauce creates a luscious, satisfying texture, while the final touch of fresh parsley and optional Parmesan cheese adds a burst of freshness and umami. Packed with protein, naturally dairy-free (vegan if you skip the cheese), and easy to make in under 30 minutes, this one-pot sauce is ideal for busy weeknights or relaxed dinners with loved ones. Pair it with your favorite pasta, and you have a versatile, irresistible meal that’s sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 1.5 cups cooked white beans (cannellini or great northern beans), drained and rinsed
- 0.5 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 12 ounces cooked pasta of choice
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and stir to combine with the onion and garlic.
Add the cooked white beans and vegetable broth to the pan, stirring to incorporate.
Season the sauce with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
Bring the sauce to a gentle simmer and let it cook for 15 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to partially puree the sauce directly in the pan, leaving some beans whole for texture. Alternatively, transfer half of the sauce to a blender, puree until smooth, and mix it back into the pan.
Adjust the seasoning to taste, adding more salt or pepper if needed.
Cook your pasta according to the package instructions, reserving 1/2 cup of pasta water before draining.
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 34.9 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1066 mg | 82% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3492 mg | 74% | |
*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.
