Roasted Garlic White Bean & Sun-Dried Tomato Pasta with Fresh Basil
This hearty stovetop pasta features creamy white beans, savory roasted garlic, and tangy sun-dried tomatoes tossed with al dente pasta and finished with fresh basil. Perfect for a quick yet satisfying weeknight dinner in just 25 minutes.
- 12 oz dried pasta (penne or fusilli)
- 1.5 cups canned white beans, drained and rinsed
- 0.5 cup sun-dried tomatoes in oil, sliced
- 2 tbsp extra-virgin olive oil
- 4 each garlic cloves, minced
- 0.25 tsp crushed red pepper flakes
- 0.5 cup fresh basil leaves, chopped
- 0.25 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
⏱️ 10 minutesMeanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 2 minutes until fragrant (do not brown).
⏱️ 2 minutes 🌡️ Medium heatStir in sun-dried tomatoes and crushed red pepper flakes, cooking for 1 minute.
⏱️ 1 minute 🌡️ Medium heatAdd white beans, salt, and black pepper. Cook for 2 minutes, gently mashing some beans with a spoon for extra creaminess.
⏱️ 2 minutes 🌡️ Medium heatAdd cooked pasta to the skillet along with reserved pasta water. Toss everything together and cook for 1-2 minutes until heated through.
⏱️ 2 minutes 🌡️ Medium heatRemove from heat. Stir in fresh basil and Parmesan cheese. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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