Creamy Sun-Dried Tomato White Bean Pasta

• 8 oz pasta (such as penne or fusilli)
• 1 cup canned white beans, drained and rinsed
• 1/2 cup sun-dried tomatoes, finely chopped
• 1 cup unsalted chicken or vegetable stock
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant.
4. 4 Stir in sun-dried tomatoes and cook for 1-2 minutes.
5. 5 Add stock and bring to a simmer.
6. 6 Stir in white beans and heavy cream; let it thicken slightly.
7. 7 Drain pasta and add to skillet, tossing to combine. Add reserved pasta water if needed for consistency.
8. 8 Season with salt and pepper.
9. 9 Remove from heat and stir in Parmesan cheese.
10. 10 Serve garnished with fresh basil leaves.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sautéed spinach or kale for extra greens.
• Stir in some cooked chicken for a protein boost.

Substitutions

• Substitute sun-dried tomatoes with roasted red peppers.
• Use whole wheat pasta for a healthier option.

Pairings

• Chardonnay
• Rosé
• Garlic bread

Nutrition

Tips

• For a vegan option, substitute nutritional yeast for Parmesan.
• If sun-dried tomatoes are packed in oil, use that oil for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a crisp green salad and warm garlic bread.

FAQ