Even though I’m home during COVID-19, there are times I still want a quick meal with a minimum of fuss, and easy clean up. Combine that with the fact that our menus are mostly based on our well-stocked pantry and freezer . . . One-Pot White Bean Pasta seemed like a sensible choice.
Everything is simply added to the pot, INCLUDING the uncooked pasta, and cold broth! Bring it to a boil, then reduce to a simmer causing the starch to leach out of the pasta creating a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. IT REALLY WORKS!
There are many other variations—try Cheeseburger Pasta starting with cooked ground beef and adding macaroni to the pot. What about Mexican Pasta, Pizza Pasta or Tuna-Noodle? The ideas are endless for these easy-to-adapt recipe! Other One-Pot Pasta recipes on our blog:
By the way, Italian cuisine is more than oodles of pasta noodles. Beans have a long history and remain a staple in every province. .
One-Pot Italian White Bean Pasta (Pasta Faggioli) using on-hand ingredients
I cut down the original recipe (see One-Pot Pasta with Tomatoes) and it made 4 servings for us. Simply double it for a larger family size portion. Add two cans of beans or add cooked meat (such as chicken) in place of the second can of beans.
6 oz. pasta – I used thin spaghetti
About 8 oz. diced tomatoes with liquid
1/2 large yellow onion, cut in thin strips
Sliced mushrooms, about 4 oz.
1/2 cup sliced celery
2 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 tablespoon fresh oregano leaves, chopped or torn
2+ cups vegetable (or chicken) broth + 1/2 to 1 tsp. kosher salt & 1/2 teaspoon pepper
1 (15.5 oz.) cannellini beans drained
Hand full of fresh spinach, optional
1 tablespoons extra virgin olive oil
Salt & pepper for seasoning as needed
Parmesan cheese for garnish if desired
- Place pasta, tomatoes, onion, mushrooms, celery, garlic, red pepper flakes, oregano leaves in a large pot. Pour in vegetable broth + salt and pepper. Add beans and spinach. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Also check pasta for tenderness and continue to cook until it meets your specifications.
- Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
- Serve with Parmesan cheese if desired.
Recipe without photos . . .
One-Pot Italian White Bean Pasta (Pasta Faggioli) using on-hand ingredients
I cut down the original recipe (see One-Pot Pasta with Tomatoes) and it made 4 servings for us. Simply double it for a larger family size portion. Add two cans of beans or add cooked meat (such as chicken) in place of the second can of beans.
6 oz. pasta – I used thin spaghetti
About 8 oz. diced tomatoes with liquid
1/2 large yellow onion, cut in thin strips
Sliced mushrooms, about 4 oz.
1/2 cup sliced celery
2 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 tablespoon fresh oregano leaves, chopped or torn
2+ cups vegetable (or chicken) broth + 1/2 to 1 tsp. kosher salt & 1/2 teaspoon pepper
1 (15.5 oz.) cannellini beans drained
Hand full of fresh spinach, optional
1 tablespoons extra virgin olive oil
Salt & pepper for seasoning as needed
Parmesan cheese for garnish if desired
- Place pasta, tomatoes, onion, mushrooms, celery, garlic, red pepper flakes, oregano leaves in a large pot. Pour in vegetable broth + salt and pepper. Add beans and spinach. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired. Also check pasta for tenderness and continue to cook until it meets your specifications.
- Season with additional salt and pepper if needed and stir pasta several times to distribute the liquid in the bottom of the pot.
- Serve with Parmesan cheese if desired.
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