Pasta with White Beans

    25 minutes

    Here's proof that pasta sauce doesn't need meat to be hearty. Rosemary and garlic-flavoured tomato juice thickened with mashed beans makes a light sauce that nicely coats penne.

    5 people made this

    Serves: 4 

    • 1 tbsp olive oil
    • 1 carrot, thinly sliced on the diagonal
    • 5 garlic cloves, finely chopped
    • 1/2 tsp dried rosemary
    • 1 cup (250ml) salt-reduced tomato juice
    • 1 can (about 400g) cannellini beans, drained and rinsed
    • 350g spinach-flavoured penne or other spinach-flavoured pasta
    • 1/2 tsp freshly ground black pepper

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a large frying pan over a low heat. Add the carrot, garlic and rosemary. Cook, stirring occasionally, for about 5 minutes or until the carrot is tender.
    2. Stir in the tomato juice and bring to the boil. Add the beans and, with a potato masher, mash about one-quarter of them.
    3. Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet instructions. Drain, reserving ½ cup (125ml) of the pasta cooking liquid.
    4. Transfer the hot pasta to a large bowl. Add the reserved pasta cooking liquid, the bean mixture and the pepper, then toss to combine. Serve hot.

    Some more ideas…

    *Serve roasted red capsicums with wholemeal bread as an antipasto.
    *Use red kidney beans instead of cannellini beans – you'll need 1 can (about 400g).
    *If your supermarket doesn't stock spinach-flavoured pasta, you can use normal pasta.

    Health points

    *This recipe contains plenty of garlic, which contains potent phytochemicals including allicin, which has anti-fungal and antibiotic properties. For maximum benefit, always eat fresh garlic, not garlic powder or garlic salt. Garlic in capsule form does not give you the same effect as the fresh.
    *Every 100g of cooked beans provides nearly 6g of fibre, making beans one of the best sources of heart-healthy fibre.

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    Reviews in English (2)


    A good idea to use beans in a sauce but the recipe needs a little work...I added oregano, basil, a cube of frozen spinach and lots of salt and pepper. I also used white borlotti beans which were a good substitute for the cannellini.  -  29 Aug 2009


    Hi Linda, this is a wonderful recipe so easy to make and especially as I grow all my own vegetables and also make my own pasta...this was SO delicious Thank you for a great recipe  -  24 Dec 2011