White Beans and Pasta

Kathy W


This is a very tasty, quick to fix dish. It certainly was not what I expected when I first tried it. The sage gives it a pleasant earthy tase.

The original recipe which was found in one of my many cookbooks a while back. It called for kale and no cayenne. I like using spinach better. It is not as tough an chewy.

★★★★★ 1 vote
20 Min
15 Min
Stove Top


1 lb
shaped pasta of your choice, i used penne
2 Tbsp
olive oil
1 medium
onion, diced
1-2 clove
garlic, minced
16 oz
mushrooms, sliced
1 can(s)
(15.5 oz) white beans, rinsed and drained
1 can(s)
(14.5 oz) diced tomatoes (do not drain)
1-2 Tbsp
fresh sage, minced
salt and pepper to taste
1/8-1/4 tsp
cayenne, more or less to taste
sugar, optional, helps to cut the acid of the tomatoes if needed
2 c
spinach, rough chopped (you can use kale if you prefer)
shredded parmesan, optional

How to Make White Beans and Pasta


  • 1Heat a large pot of salted water to a boil. Add pasta and cook according to package directions.
  • 2While waiting for the pasta water to boil, heat oil in a large skillet. Add onion and garlic and saute until soft and transluscent, about 5 minutes
  • 3Add mushrooms and saute until their juices have been released, about 5 minutes.
  • 4Add beans, tomatoes (including the juice), sage, cayenne, (sugar, if desired), salt and pepper. Bring to a boil, reduce to a simmer. Simmer for about 5 minutes. Check seasoning. Cover and keep warm over low heat while pasta finishes cooking. (If using kale, add now)
  • 5Drain pasta and return to the pot. Add chopped spinach, then the bean mixture. Mix together gently. The heat will wilt the spinach, but not turn it to mush. Serve. Sprinkle with a little parmesan, if desired.

Printable Recipe Card

About White Beans and Pasta

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy