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Tuscan White Bean Pasta

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 tablespoons olive oil
  • 8 ounces Banza Cavatappi, or another bean-based pasta
  • 1 small onion, diced
  • 2-4 cloves garlic, minced
  • 8 ounces portobello mushrooms
  • 2 cups broccoli florets
  • 6 ounces dry white wine
  • 6 ounces mushroom stock, or vegetable broth
  • 1/2 cup thinly sliced sun-dried tomatoes
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/4 cup pecorino romano cheese, or nutritional yeast


  1. Using a 6-8 quart pot, add 4 quarts water and a dash of salt and bring to a boil. Add 1 teaspoon olive oil and pasta to the pot, stir, and cook following package directions. Drain and save about 1/2 cup of water and set aside.

  2. In a large saucepan over medium-high heat add 1 tablespoon + 2 teaspoons of olive oil and diced onion and sauté until translucent. Add minced garlic, mushroom and broccoli. Cook until soft, stirring often, for 5-7 minutes. Add the white wine, mushroom broth, sun-dried tomatoes and red pepper flakes to the saucepan. Bring to a boil. Let simmer until liquid is reduced by about half, stirring occasionally. If the mixture is thick add up to ¼ cup of pasta water. Add cannellini beans, pasta and 1/4 cup pasta water to the mixture. Combine together. Add Parmesan cheese or nutritional yeast, if desired, and season with sea salt & pepper. Serve warm.

Recipe Notes

Nutrient Analysis:
Serving size: 4, Calories: 425, Fat: 11.5 grams, Saturated fat: 1 gram, Carbohydrates: 60 grams, Sugar: 11 grams, Sodium: 300 milligrams, Fiber: 15 grams, Protein: 22.5 grams, Cholesterol: 0 milligrams