Roasted White Bean and Tomato Pasta

Roasted White Bean and Tomato Pasta

4 servings
With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Ingredients

  • Salt and black pepper
  • plus 2 tablespoons extra-virgin olive oil
    ¾ c
  • shallot
    1 large
  • tomato paste
    2 tbsp
  • garlic cloves
    5
  • fresh rosemary
    ½ tsp
  • red-pepper flakes
    ½ tsp
  • granulated sugar
    ½ tsp
  • cherry tomatoes
    16 oz
  • can small white beans

    15-ounce

    1
  • orecchiette
    1 lb
  • Freshly grated Parmesan or pecorino

    for serving

Directions

  1. 1

    Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.

  2. 2

    In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.

  3. 3

    On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.

  4. 4

    Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.

  5. 5

    While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.

  6. 6

    Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)

  7. 7

    Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

Roasted White Bean and Tomato Pasta

Roasted White Bean and Tomato Pasta

4 servings678 cal

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About this Recipe

Roasted White Bean and Tomato Pasta: Your New Favorite Weeknight Meal

Craving a quick, easy, and satisfying dinner that's packed with flavor? Look no further than this incredible Roasted White Bean and Tomato Pasta! Inspired by the comforting warmth of pasta e fagioli, this budget-friendly vegan pasta dish transforms simple ingredients into a rich, luscious meal perfect for any weeknight. The magic happens in your oven, where humble cherry tomatoes and white beans roast to perfection, creating a deeply flavorful sauce that’s both hearty and surprisingly light.

Why You'll Love This Easy Vegan Pasta

This isn't just another pasta dish; it's a culinary hack for busy evenings. Our unique approach roasts the sauce ingredients, coaxing incredible depth from sweet cherry tomatoes, aromatic garlic, and savory tomato paste. The white beans aren't just a protein boost; when roasted, they develop a delightful crispness, much like croutons, before breaking down to naturally thicken the sauce. This creates a gorgeously glossy coating for your orecchiette (or your favorite shaped pasta), eliminating the need for heavy creams or excess cheese – though a sprinkle of Parmesan is always welcome!

Tips for Perfect Roasting and Saucing

  • Embrace the Roast: Don't rush the roasting process! Allowing the cherry tomatoes to blister and burst, and the white beans to crisp slightly, is key to developing that robust, umami-rich flavor that defines this dish.
  • Pasta Water is Gold: The starchy pasta water is crucial for emulsifying the sauce. It helps create that beautifully glossy texture and ensures every piece of orecchiette is perfectly coated.
  • Herb Appeal: Fresh rosemary adds a wonderful aromatic touch. If using dried, remember a little goes a long way. Red pepper flakes add a gentle warmth, easily adjusted to your spice preference.

Delicious Variations & Serving Suggestions

While this roasted white bean and tomato pasta is fantastic on its own, feel free to experiment!

  • Stir in a handful of fresh spinach or kale at the end for an extra boost of greens.
  • A squeeze of fresh lemon juice before serving can brighten all the flavors.
  • For a non-vegan option, a generous dusting of freshly grated Parmesan or pecorino cheese adds a salty, nutty finish. Serve this easy pasta with a simple green salad and crusty bread to soak up every last drop of that amazing sauce.

Frequently Asked Questions

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