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Creamy Pesto Pasta with Cherry Tomatoes and White Beans

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A quick and easy creamy pesto pasta featuring cherry tomatoes and white beans, perfect for a healthy, meatless dinner that’s ready in under 30 minutes.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne or fusilli recommended)
  • 1 ½ cups (about 250 g) cherry tomatoes, halved
  • 1 can (15 oz / 425 g) white beans (cannellini or Great Northern), drained and rinsed
  • ½ cup (125 ml) pesto sauce (store-bought or homemade)
  • ¼ cup (60 ml) heavy cream or plant-based alternative
  • 1 tbsp olive oil (extra virgin recommended)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • ¼ cup grated Parmesan cheese (optional, or nutritional yeast for vegan)
  • A handful fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve ½ cup (120 ml) of pasta water before draining.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Add 1 ½ cups halved cherry tomatoes to the skillet and cook for 3-4 minutes until softened and juices start to release.
  4. Stir in the drained and rinsed white beans. Cook for 2 minutes to warm through, gently mashing a few beans with the back of your spoon to thicken the sauce.
  5. Lower heat and stir in ½ cup pesto and ¼ cup heavy cream or plant-based cream. Mix until sauce is creamy and coats beans and tomatoes evenly. Add reserved pasta water a splash at a time if sauce is too thick.
  6. Add the drained pasta directly into the skillet and toss gently to coat with the creamy pesto sauce. Cook together for 1-2 minutes to meld flavors. Add 1 tbsp lemon juice, salt, and pepper to taste.
  7. Remove from heat and stir in ¼ cup grated Parmesan cheese if using. Sprinkle chopped fresh basil over the top.
  8. Serve immediately with an optional drizzle of olive oil or extra basil leaves for garnish.

Notes

Reserve pasta water to loosen sauce if needed. Gently sauté garlic to avoid bitterness. Rinse canned beans to reduce sodium and canned flavor. Add lemon juice at the end to brighten flavors. For vegan version, use plant-based cream and nutritional yeast instead of Parmesan. Avoid over-mashing beans to keep texture. Can add toasted pine nuts or fresh spinach for variation.

Nutrition

Keywords: creamy pesto pasta, cherry tomatoes, white beans, vegetarian pasta, quick dinner, healthy pasta, meatless meal, easy weeknight dinner

Find it online: https://cravemila.com/creamy-pesto-pasta-with-cherry-tomatoes-and-white-beans-easy-recipe-for-healthy-dinners/