Creamy Tuscan Pasta with Sun-Dried Tomatoes and Spinach

This creamy Tuscan pasta comes together in about 20 minutes. Prep the veggie-packed sauce while the pasta cooks for a fast, comforting weeknight dinner.

This recipe makes a rich, comforting pasta with creamy cannellini beans, hearty kale, and sun-dried tomatoes. I often use chickpea or whole-wheat pasta for extra protein and fiber, but any short pasta will work. The sauce comes together in one skillet while the pasta boils, so you’ll have dinner on the table quickly with minimal cleanup.

Why You’ll Love This Recipe

• One-skillet sauce. Aside from boiling the pasta, everything is made in a single pan for easy cleanup.
• Ready in about 20 minutes. A true weeknight recipe that’s fast and satisfying.
• High in protein and fiber. Cannellini beans plus whole-wheat or chickpea pasta keep you full.
• Pantry-friendly ingredients. Uses canned beans, tomato paste, and dried herbs you likely have on hand.

Ingredients & Substitutions

• Pasta: 8 ounces whole wheat or chickpea pasta (short shapes like rigatoni or cascatelli hold sauce well).
• Olive oil: 1 tablespoon to soften aromatics.
• Shallot: 1 small, diced. Substitute a small yellow onion if needed.
• Oil-packed sun-dried tomatoes: 1/4 cup, chopped — choose the oil-packed kind for best flavor.
• Garlic: 3 cloves, minced (add more to taste).
• Tomato paste: 2 tablespoons to build umami depth.
• Dried oregano & rosemary: 1/2 teaspoon oregano, 1/4 teaspoon rosemary for an Italian-inspired flavor.
• Vegetable broth: 1 cup to create a saucy consistency — use a good-quality broth.
• Cannellini beans: 1 (15 oz) can, drained and rinsed; they help make the sauce creamy.
• Heavy cream: 1/4 cup to finish the sauce. For a vegan option, swap with 1/4 cup cashew cream or full-fat coconut milk.
• Lacinato kale: 1 cup chopped and destemmed. Baby spinach is an easy substitute.
• Optional: Freshly grated Parmesan and/or red pepper flakes for serving.

How to Make Creamy Tuscan Pasta

Follow these steps for a silky, well-balanced sauce. The full instructions are below.

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve 1 cup of the starchy pasta water — it helps make the sauce glossy and cling to the noodles.
2. Soften aromatics: While the pasta cooks, heat olive oil in a large skillet over medium. Add the diced shallot and chopped sun-dried tomatoes and cook until fragrant, about 2–3 minutes.
3. Bloom garlic, tomato paste, and herbs: Stir in the garlic, tomato paste, oregano, rosemary, and salt. Cook about 1 minute to deepen flavors and remove any raw tomato paste taste.
4. Simmer the beans: Add the vegetable broth and cannellini beans and bring to a simmer. Cook for about 4 minutes, until some liquid reduces and the beans begin to soften into the sauce.
5. Add kale and cream: Lower heat to low, stir in the chopped kale and heavy cream, and cook until the kale wilts, about 1–2 minutes.
6. Toss with pasta: Add the drained pasta to the skillet and toss to coat. Add reserved pasta water a little at a time until the sauce is glossy and clings to the pasta. Serve warm, topped with Parmesan or red pepper flakes if desired.

Variations and Substitutions

This dish is flexible — here are a few easy swaps:

• Vegan: Replace heavy cream with 1/4 cup full-fat coconut milk or cashew cream and use egg-free pasta.
• Greens: Baby spinach, Swiss chard, or arugula all work instead of kale; add just until wilted.
• Heat: Add red pepper flakes or Calabrian chili paste with the garlic for spice.
• Beans: Great Northern or butter beans are good alternatives to cannellini.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop or microwave with a splash of broth or water to loosen the sauce.
• Freezing: Not recommended — cream-based sauces can separate when frozen.

Frequently Asked Questions

• What are cannellini beans? Cannellini are creamy white Italian beans with a mild, slightly nutty flavor. They soften nicely and help create a velvety sauce. If you can’t find them, Great Northern or navy beans are good substitutes.
• Can I make this vegan? Yes — swap heavy cream for full-fat coconut milk or cashew cream and use egg-free pasta. The result remains creamy and satisfying.
• Best pasta to use? Whole-wheat or chickpea pasta adds fiber and protein. Short shapes like rigatoni or cascatelli hold the sauce well, though any short pasta works.
• Why save pasta water? The starchy pasta water emulsifies the sauce, creating a silky texture that clings to the noodles.
• Spinach instead of kale? Yes — baby spinach wilts faster, so add it the same time you would the kale and cook until just wilted.

Recipe Card

Notes

• Use oil-packed sun-dried tomatoes for the best flavor.
• To make vegan, swap the heavy cream for full-fat coconut milk or plant-based cream and use egg-free pasta.
• Leftovers keep up to 4 days in the fridge; reheat with a splash of broth or water to loosen the sauce.