ALL OF THE BEANS.
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White Bean Pasta with Sundried Tomatoes and Olives
Win weeknight meal planning with this Mediterranean-inspired pasta! It’s plant-based, nutrient-dense, and loaded with flavor. Oh, and did we mention it comes together in 30 minutes or less? Bada-bing bada-boom.
- Prep Time
5 Mins
- Cook Time
20 Mins
- Serves
10
Ingredients
- 1 (16 oz) package bowtie pasta or pasta of choice
- 1 (8.5 oz) jar oil-packed sun-dried tomatoes
- 8 cloves garlic, minced
- 1 (15.5 oz) can great northern or cannellini beans, rinsed and drained
- ½ cup sliced kalamata olives
- ½ teaspoon sea salt
- ¼ cup pine nuts
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped basil
Cooking Instructions
- 1BOIL
Bring a large pot of water to a boil on the stovetop. Add the pasta and cook for 13-15 minutes or until al dente. Drain pasta and set aside.
- 2SAUTE
In a large skillet or frying pan over medium heat, add ¼ cup of oil from the jar of sundried tomatoes (or substitute olive oil) and sauté the garlic for 1 minute or until fragrant, being careful not to burn it.
- 3CUT
Slice the sundried tomatoes into bitesize pieces before adding them to the pan along with the beans, olives, and sea salt.
- 4COOK
Cook for another 1-2 minutes or until the ingredients are heated through.
- 5ADD
Turn off your heat source and add the cooked pasta, pine nuts, parmesan cheese, parsley, and basil and mix together well.
- 6SERVE
Serve immediately for warm pasta or let cool in the refrigerator for 20-30 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-5 days.