Tuscan Vegetarian Pasta

Transport your taste buds to the rolling hills of Tuscany with this comforting and creamy Tuscan Vegetarian Pasta! Packed with wholesome ingredients like white beans, vibrant baby spinach, and tangy sun-dried tomatoes, this dish offers a luscious blend of flavors in every bite. A rich, velvety sauce made from heavy cream, vegetable broth, and parmesan cheese perfectly coats tender penne pasta, creating a satisfying dinner that's both hearty and meatless. The subtle kick of red pepper flakes adds just the right amount of heat, while fresh basil makes for a fragrant, eye-catching garnish. Ready in just 35 minutes, this one-pot wonder is perfect for busy weeknights or a cozy weekend treat. Whether you're a vegetarian or simply craving a delicious Italian-inspired meal, this pasta dish is a must-try!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz penne pasta (or pasta of your choice)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, julienned
• 15 oz canned white beans (e.g., cannellini beans), rinsed and drained
• 5 cups baby spinach
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 0.5 cup vegetable broth
• 0.5 tsp red pepper flakes
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup fresh basil leaves, roughly chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the sun-dried tomatoes and cook for 2 minutes to allow them to release their flavor.

Step 5

Add the rinsed and drained white beans to the skillet and cook for another 2 minutes, stirring gently.

Step 6

Stir in the baby spinach and cook until it wilts, about 2-3 minutes.

Step 7

Reduce the heat to low and pour in the heavy cream and vegetable broth. Stir to combine, then add the grated parmesan cheese. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly.

Step 8

Add the red pepper flakes, salt, and black pepper, and adjust seasoning to taste.

Step 9

Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 10

Remove the skillet from heat and garnish the pasta with fresh basil leaves, if desired.

Step 11

Serve immediately and enjoy your Tuscan Vegetarian Pasta!

Nutrition Facts

Serving size	1678.7 grams (1678.7g)

Amount per serving	% Daily Value*
Calories	2985

Total Fat 144.80g	186%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 3.00g
Cholesterol 320mg	107%
Sodium 4471mg	194%
Total Carbohydrate 295.90g	108%
Dietary Fiber 42.60g	152%
Total Sugars 84.00g
Protein 111.70g	223%

Vitamin D 0IU	0%
Calcium 1477mg	114%
Iron 28mg	157%
Potassium 5427mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 15.2%

Carbs: 40.3%