This Roasted White Bean and Tomato Pasta is a vibrant, flavor-packed meal that’s both hearty and wholesome.
Sweet cherry tomatoes burst with garlicky, herb-infused goodness, perfectly paired with protein-rich cannellini beans and tender gnocchi or pasta. Packed with fiber, plant-based protein, and heart-healthy fats, this low-saturated-fat dish is quick, satisfying, and ideal for everyday dinners or easy meal prep.
Fiber-Packed White Bean Tomato Pasta
Equipment
- 1 high-sided baking dish (large enough for 4 cups tomatoes + gnocchi)
- 1 baking sheet (optional, for easier roasting)
- 1 medium pot (for boiling gnocchi)
- 1 colander (for draining gnocchi)
- 1 spatula
- Measuring spoons and cups
Ingredients
- 4 cups cherry tomatoes
- 4 –6 garlic cloves ends trimmed
- 2 sprigs rosemary or 10 sprigs thyme
- 1 lemon quartered
- ½ tsp red pepper flakes
- 2 Tbsp olive oil plus 1 Tbsp for roasting
- 14 oz can cannellini beans drained and rinsed
- 2 cups baby spinach packed
- 1 lb gnocchi or preferred pasta
- Salt and freshly ground black pepper to taste
Instructions
- Preheat and Prepare Oven: Start by preheating your oven to 400°F (200°C). This ensures your tomatoes roast evenly and develop their natural sweetness. Meanwhile, prepare a high-sided baking dish to hold all the ingredients comfortably. A deep dish is best, as it prevents juices from spilling and allows the beans and tomatoes to cook evenly with the flavors fully melding.
- Prep the Garlic for Roasting: Take 4–6 garlic cloves and trim just the ends, leaving the papery skins intact. This method allows the garlic to steam inside its paper, producing a soft, creamy texture when roasted. You’ll later be able to squeeze the garlic out to incorporate it into the sauce, adding a rich, mellow garlic flavor without any bitterness.
- Assemble the Baking Dish: Drizzle about 1 tablespoon of olive oil into the baking dish. Sprinkle a pinch of sea salt and ½ teaspoon of red pepper flakes over the oil. Add the cherry tomatoes, trimmed garlic cloves, quartered lemon, and fresh rosemary or thyme sprigs. Toss everything gently with your hands or a spatula, making sure all tomatoes and garlic are lightly coated in oil and seasoning. This ensures even roasting and maximum flavor infusion.
- Roast the Tomatoes and Herbs: Place the baking dish in the preheated oven and roast for 20 minutes. Keep a close eye on the tomatoes—they should burst, release their juices, and become soft but not overly reduced. The aroma of roasted garlic, herbs, and lemon will fill your kitchen, signaling the start of a deeply flavorful sauce.
- Add the Cannellini Beans: Once the tomatoes have burst, remove the baking dish briefly and stir in the drained and rinsed cannellini beans. Mix gently so that the beans are coated with the tomato juices and roasted garlic. Return the dish to the oven and bake for an additional 5 minutes, just enough to warm the beans through without breaking them apart.
- Wilt the Spinach: Layer the fresh baby spinach over the roasted tomatoes and beans. Turn off the oven and leave the baking dish inside for 5 minutes. The residual heat will gently wilt the spinach, retaining its bright color and delicate texture. Once wilted, fold the spinach into the tomato and bean mixture using a spatula, ensuring every bite has a balance of vegetables and beans.
- Prepare the Roasted Garlic: Carefully remove the roasted garlic cloves from their papery skins. You can squeeze them out and mash lightly to create a soft, creamy addition to the sauce. Mixing the roasted garlic back into the tomatoes enhances the depth of flavor, giving the sauce a luscious, slightly sweet, and mellow garlic taste. Discard the herb sprigs and lemon rinds unless you’d like to use extra lemon juice for garnish.
- Cook the Gnocchi or Pasta: Bring a medium pot of water to a rolling boil and season generously with coarse sea salt. Add your gnocchi (or preferred pasta) and cook according to package instructions. For gnocchi, they’re ready as soon as they float to the surface—this ensures a pillowy, tender texture. Use a spider ladle or colander to transfer the gnocchi directly into the baking dish with the roasted tomatoes, beans, and spinach, allowing them to absorb some of the juices.
- Combine and Adjust Seasonings: Gently fold the gnocchi into the tomato, bean, and spinach mixture. Taste and adjust seasoning with salt and freshly ground black pepper. Add a light drizzle of olive oil for richness and shine. The final dish should be vibrant, slightly saucy, and well-balanced in flavor, with creamy beans, tender gnocchi, roasted garlic, and bright tomato notes.
- Serve and Garnish: Serve the pasta warm, garnished with extra lemon wedges and a sprinkle of red pepper flakes for those who like a touch of heat. This dish pairs beautifully with a simple side salad or crusty bread. It’s hearty enough to be a main meal but light and nutritious, making it perfect for weeknight dinners, meal prep, or even casual entertaining.
Notes
- Tomato Ripeness Matters: Choose sweet, firm cherry tomatoes for the best roasted flavor. Overripe tomatoes can become too watery, diluting the sauce.
- Garlic Prep Tip: Keep garlic cloves in their skins during roasting to get creamy, sweet flavor; mash them afterward for extra sauce richness.
- Bean Timing: Add cannellini beans after tomatoes have burst to prevent overcooking and maintain their soft, creamy texture.
- Pasta Choice: Gnocchi works wonderfully, but any short pasta like penne or rigatoni absorbs the sauce nicely. Adjust the pasta quantity if substituting.
- Flavor Boosters: Don’t skip fresh herbs and lemon. They add brightness and complexity, balancing the natural sweetness of roasted tomatoes.
- Spice Level: Red pepper flakes add gentle heat—adjust to taste or omit for a milder dish.
Chef’s Secrets: Maximizing Flavor Balance
To elevate this dish, pay close attention to roasting times. The tomatoes should burst but still hold some shape—over-roasting can make the sauce watery, while under-roasting won’t fully develop the natural sweetness.
Using the garlic in its skin prevents bitterness and produces a creamy texture that blends beautifully into the beans and tomatoes.
Adding beans only after the tomatoes release their juices ensures they remain soft and tender.
For a subtle aromatic twist, try a combination of rosemary and thyme or a drizzle of extra virgin olive oil just before serving to enrich the flavor.
Serving Suggestions: Complementary Pairing Ideas
Serve this roasted white bean and tomato pasta as a comforting main dish for weeknight dinners or a light lunch.
Pair it with a crisp green salad tossed with lemon vinaigrette to complement the roasted tomato flavors.
Crusty bread or garlic focaccia is perfect for mopping up the sauce. For an added protein boost, sprinkle lightly toasted pine nuts or grated vegan parmesan.
Leftovers can also be served cold or slightly warmed for a pasta salad variation, making it versatile for meal prep.
Storage Tips: Maintaining Freshness
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The pasta may absorb more sauce over time, so add a splash of water or olive oil when reheating to loosen the texture.
For longer storage, freeze the roasted tomato-bean mixture (without pasta) in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and gently reheat, then cook fresh pasta and combine before serving. Avoid overcooking spinach during storage; fold it in freshly when reheating for best color and texture.
Frequently Asked Questions
1. Can I use other beans instead of cannellini?
Yes! Great substitutes include navy beans, chickpeas, or butter beans.
Just adjust cooking time slightly, as some beans hold their shape longer than others.
2. What pasta works best if not using gnocchi?
Short pasta such as penne, rigatoni, fusilli, or even farfalle works well.
Use ¾ lb instead of 1 lb if substituting for gnocchi, then adjust bean and tomato ratios accordingly.
3. Can this recipe be made vegan or gluten-free?
Absolutely. Gnocchi can be substituted with gluten-free pasta, and all other ingredients are naturally plant-based, making it vegan-friendly without modifications.
4. How do I prevent the sauce from becoming watery?
Ensure the tomatoes are roasted just until they burst, not overcooked.
Drain excess liquid if needed before adding beans, and fold in pasta gently to avoid breaking the tomatoes.
5. Can I meal prep this dish for the week?
Yes! Keep the pasta separate from the roasted tomato-bean mixture when storing.
Reheat the tomato-bean sauce and freshly cook pasta when ready to eat for optimal texture and flavor.
