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Garlicky Cherry Tomato Pasta with White Beans Recipe

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4.1 from 58 reviews

This Garlicky Cherry Tomato Pasta with White Beans is a vibrant and wholesome dish featuring sautéed cherry tomatoes, kale, white beans, and kalamata olives, all tossed with perfectly cooked pasta. The sauce is infused with garlic, shallots, red pepper flakes, and finished with a splash of pasta water for a luscious, light coating. It’s a quick, easy, and nutritious vegan meal perfect for busy weeknights.

Ingredients

Sauce

  • 3 Tbsp olive oil
  • 5 medium cloves garlic, sliced (~22g or 2 Tbsp)
  • 1 small shallot, minced (~28g or 3 Tbsp)
  • 4 cups cherry tomatoes
  • 1/2 cup water (or substitute white wine such as Sauvignon Blanc)
  • 1/2 tsp red pepper flakes
  • 1/2-3/4 tsp sea salt

Pasta and Vegetables

  • 1 (12 oz.) package pasta
  • 1/2 bunch kale, large stems removed, leaves thinly chopped
  • 1 (15 oz.) can white beans, drained and rinsed
  • 1/2 cup chopped kalamata olives
  • 1/2-3/4 cup pasta water (reserved from cooking pasta)

Topping

  • Vegan parmesan cheese (optional)

Instructions

  1. Boil the Pasta Water: Bring a large pot of water to a boil over medium-high heat for cooking the pasta.
  2. Sauté Garlic and Shallot: Heat a large rimmed skillet over medium heat and add the olive oil. Add sliced garlic and minced shallot, sautéing for a few minutes until translucent and fragrant.
  3. Cook Cherry Tomatoes: Add the cherry tomatoes, water or white wine, red pepper flakes, and sea salt to the skillet. Stir to coat the tomatoes in the garlic and oil. Cover the pan and cook for about 5 minutes until tomato skins start to burst.
  4. Cook Pasta and Reserve Water: Add pasta to the boiling water and cook according to package instructions. Before draining, reserve 3/4 cup (180 ml) of pasta water for the sauce.
  5. Add Greens, Beans, and Olives: Remove the lid from the tomatoes, then add chopped kale, rinsed white beans, and chopped kalamata olives to the skillet. Sauté for another 5 minutes until most of the liquid evaporates.
  6. Finish the Sauce: Add 1/2 cup (120 ml) of reserved pasta water to the sauce and stir, allowing it to cook down for 1-2 minutes. Adjust with more pasta water if needed to achieve a light sauce consistency.
  7. Toss Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Stir to fully coat the pasta with the saucy mixture. Taste and adjust seasoning with additional salt or red pepper flakes if desired.
  8. Serve: Plate the pasta and serve warm. Top with vegan parmesan cheese if using. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a saucepan briefly. This dish is not freezer friendly.

Notes

  • For more flavor, substitute water with a light white wine such as Sauvignon Blanc.
  • If you don’t have shallots, you can omit them or substitute with a small amount of minced onion.
  • Kale can be replaced with arugula or spinach, but add those at the last minute to prevent overcooking.
  • Reserve some pasta water to adjust the sauce consistency perfectly when mixing.
  • Use vegan parmesan cheese or nutritional yeast as a topping to keep the dish vegan.
  • Leftovers store well refrigerated but the dish is not suitable for freezing.

Find it online: https://justsosavory.com/garlicky-cherry-tomato-pasta-with-white-beans-recipe/