Tuscan White Bean Pasta

Prep 5 min

Cook 15 min

Ready in 20 min

This cozy pasta dish is creamy, flavorful, and made with just 5 pantry staples. It’s an easy, feel-good dinner that’s totally plant-based!

Ingredients

1 tbsp (15 mL) oil
1 pint grape tomatoes (10–12 oz./300–350 g)
2 cans (15 oz./398 mL each) reduced-sodium cannellini (white kidney) beans (1 can drained)
1 pkg Tuscan-Style Herb Chicken Meal Mix
1 cup (250 mL) water
8 oz. (250 g) linguine pasta, cooked al dente (see cook’s tip)
2 cups (500 mL) fresh spinach
Optional: Fresh lemon juice, grated Parmesan cheese

Directions

Heat the oil in the 10" (25-cm) Stainless Steel Skillet over medium heat for 2–3 minutes. Add the tomatoes. Cook and stir for 4–5 minutes, or until the tomatoes start to burst.
Place 1 can of undrained beans (with their liquid), in a food processor and blend until smooth, about 10 seconds. Add the pureed beans to the pan, along with the drained whole beans, meal mix, and water. Bring to a simmer. Add the cooked pasta and stir to combine.
Heat the pasta in the in the sauce, about 1–2 minutes. Remove from the heat and stir in the spinach. Add lemon juice and Parmesan, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1040 mg, Carbohydrate 81 g, Fiber 13 g, Sugars 4 g, Protein 20 g