Like you already know, I’m a bit dramatic. But this pasta truly deserves it—it’s that good.
This dish is unbelievably delicious: the sort of meal you might climb a mountain for, push aside an indulgent dessert for, or choose over pizza. It’s comforting and rich, but also packed with vegetables—perfect for those nights you want something hearty but still a little virtuous.
One night, in pure desperation and because leftover meat is always tempting, I stirred in some cheddar-beer crockpot chicken when reheating this pasta. It was a hit—even with someone who tends to avoid meatless meals. But you don’t need meat here: the pancetta and cannellini beans provide satisfying, savory texture and protein.
This recipe was inspired by a favorite Trader Joe’s hummus that disappears in a day in our house—just like this pasta does. It’s comforting, flavorful, and comes together without fuss, making it ideal for weeknights or casual dinners with friends.
Creamy Tuscan White Bean Pasta
Serves 4
- 2 cups whole wheat pasta
- 1/4 cup chopped pancetta
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1 roasted red pepper, chopped
- 1/4 cup sliced sun-dried tomatoes
- 5–6 artichoke hearts, chopped (about 1/3 cup)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 10–12 fresh basil leaves, chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 1 can (15 oz) skim evaporated milk
- 1/2 cup low-fat milk
- 3 tablespoons grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
2. While the water is heating and the pasta cooks, heat a large skillet over medium-high heat. Add the pancetta and cook until crispy and the fat renders. Remove the pancetta with a slotted spoon and drain on paper towels. Reduce the skillet heat to medium-low.
3. Add the chopped onion to the skillet and cook for 3–5 minutes until softened. Stir in the garlic and spinach and cook until the spinach wilts. Add the roasted red pepper, sun-dried tomatoes, artichoke hearts and cannellini beans, stirring to combine.
4. Add the drained pasta to the skillet with the vegetables and beans. Reduce the heat to low and stir occasionally while you prepare the cream sauce.
5. In a small saucepan over low heat, melt the butter. Whisk in the flour and cook briefly until it turns golden and fragrant. Gradually whisk in the evaporated milk and low-fat milk, bringing the mixture to a gentle boil while stirring constantly. Reduce to a simmer and cook for 5–7 minutes until the sauce thickens slightly.
6. Remove the sauce from the heat, stir in the Parmesan cheese, and season with salt and pepper to taste.
7. Pour the warm cream sauce over the pasta, vegetables and beans in the skillet. Stir in the crispy pancetta and chopped basil until everything is evenly coated. Transfer to a serving dish and serve immediately.
This pasta is creamy, satisfying, and full of bright Mediterranean flavors. It’s an easy way to get a serving of veggies into dinner while still feeling indulgent—perfect for any night of the week.