Imagine a warm bowl of Pasta and Beans, rich in flavor and comfort. This dish combines small pasta and creamy cannellini beans, simmered together with tender vegetables and a hint of Italian seasoning. It’s not just delicious; it’s also simple to make, using pantry staples you likely already have. The best part? You’ll enjoy a creamy texture that comes without a drop of cream! Whether it’s a chilly day or just a night when you crave something cozy, this Pasta and Beans recipe is your best friend in the kitchen. So, let’s dive in and whip up something truly scrumptious!
Why You’ll Love Pasta and Beans (Creamy, Easy, and Cozy)
This Pasta and Beans dish is all about comfort and ease. With its creamy texture and hearty ingredients, it warms your soul with every spoonful. Plus, it’s perfect for those busy weeknights when you need something tasty in no time. Here’s why this recipe is a hit:
- Quick and Easy: Ready in under 30 minutes.
- Creamy without Cream: Richness comes from the beans.
- Pantry-Friendly: Uses common ingredients you probably have on hand.
- Meal Prep Friendly: Makes great leftovers for lunches.
- Customizable: Add or swap veggies to your liking.
- Budget-Friendly: Affordable ingredients making it easy on your wallet.
- Healthy and Filling: A wholesome meal full of protein and fiber.
The Ingredients You’ll Need for Creamy Pasta and Beans
- 1 cup small pasta (like ditalini or elbow) – Gives a perfect bite and absorbs flavors beautifully.
- 1 can (15 oz) cannellini beans, drained and rinsed – Adds creaminess and protein; great substitute if you prefer another bean.
- 1 can (15 oz) diced tomatoes – Brings a juicy burst of flavor.
- 1 cup beef broth – Deepens the taste; vegetable broth works if you want a vegetarian option.
- 1 cup water – Balances the broth for an ideal consistency.
- 1 medium onion, chopped – Adds a sweet base flavor; leeks or shallots are nice swaps.
- 2 cloves garlic, minced – Infuses a savory aroma; fresh is best, but powder is a backup.
- 2 carrots, diced – Contributes sweetness and a pop of color.
- 2 celery stalks, diced – Offers crunch and a fresh taste.
- 1 lb ground beef – Adds heartiness; you can opt for turkey or a meat alternative for a lighter version.
- 1 teaspoon Italian seasoning – A blend of herbs that enhances the dish’s flavor.
- Salt and pepper to taste – Crucial for rounding off the dish.
- Olive oil – Elevates flavors; use it generously for sautéing.
Ready to cook? See the recipe card for exact measurements below!
How to Make Pasta and Beans
Phase 1 – Prep
- Gather all ingredients and chop your veggies.
- Rinse the cannellini beans under cold water.
- Measure out the pasta and set it aside.
Phase 2 – Cook/Assemble
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add diced onion, garlic, carrots, and celery, sautéing until soft (about 5-7 minutes).
- Stir in ground beef, breaking it apart as it cooks until browned.
- Mix in the diced tomatoes, broth, water, beans, and Italian seasoning.
- Bring to a boil, then add the pasta, reducing heat to a simmer. Cook until pasta is tender (about 10 minutes).
Phase 3 – Serve
- Taste and adjust seasoning with salt and pepper.
- Spoon the hearty mix into bowls.
- You can garnish with fresh herbs or a sprinkle of cheese if you like!
Pro Tips for the Best Results
- Check Your Pasta: Cooking time may vary based on what pasta you choose. Always follow package instructions for best results.
- Swap for Fresh Veggies: Feel free to use whatever veggies you have on hand—spinach or bell peppers work wonderfully.
- Store for Later: Make a bigger batch and store the leftovers in an airtight container. It will only get better!
Common Mistakes to Avoid
- Overcooked Pasta: If you leave the pasta too long in the pot, it can turn mushy. Aim for al dente, where pasta is tender but still has a bit of a bite.
- Not Seasoning Enough: Skipping the salt and pepper can lead to a bland dish. Don’t be shy, taste as you go!
- Too Thick Soup: If the soup is thicker than you like, simply add a bit more water or broth and stir until you reach your desired consistency.
Recipe Variations
- Gluten-Free: Substitute small gluten-free pasta.
- Dairy-Free: Skip cheese garnish or opt for a dairy-free alternative.
- Spicy: Add some crushed red pepper flakes for a kick!
- Herbal: Fresh basil or parsley brightens up the flavors.
How to Serve Pasta and Beans
- Best Pairings: Serve with crusty bread or a fresh salad for a complete meal.
- Toppings & Garnishes: Top with grated Parmesan or fresh herbs for added flair.
- Drink Pairing: A glass of red wine or sparkling water makes a delightful match.
Make Ahead & Storage
Can I Meal Prep This?
Absolutely! Pasta and Beans can be prepped ahead—just store in the fridge before cooking or freeze leftovers for another day.
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing
You can freeze this dish for up to 3 months. Just be aware that the texture of the pasta may change, but it will still taste great!
Reheating
Reheat in the microwave (about 2-3 minutes) or on the stove with a splash of water or broth, stirring occasionally.
FAQs
Can I use frozen cauliflower? Yes! You can add frozen cauliflower to the mix. Just toss it in during the last 5 minutes of cooking.
How to make it extra creamy without cream? The cannellini beans provide a naturally creamy base. You can also mash some of them before adding for added richness.
Can I double it? Absolutely! Just make sure to use a larger pot to accommodate the extra ingredients.
How to fix a too-thick soup? Add more water or broth gradually until you reach your preferred consistency. Stir it well!
For a warm bowl of comforting goodness, this Pasta and Beans recipe is a total winner! It’s creamy, fulfilling, and easy to whip up—perfect for any night of the week. Don’t forget to rate and comment if you try it, or check out some of our other cozy recipes!
Pasta and Beans
Ingredients
Pasta and Base Ingredients
- 1 cup small pasta (like ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed Adds creaminess and protein; can substitute with other beans.
- 1 can (15 oz) diced tomatoes Brings a juicy burst of flavor.
- 1 cup beef broth Use vegetable broth for a vegetarian option.
- 1 cup water Balances the broth for an ideal consistency.
- 1 medium onion, chopped Adds a sweet base flavor; leeks or shallots are good swaps.
- 2 cloves garlic, minced Fresh is best, but powder is a backup.
- 2 stalks celery, diced Adds crunch and fresh taste.
- 1 lb ground beef Can substitute with turkey or a meat alternative.
- 1 teaspoon Italian seasoning Enhances the dish’s flavor.
- to taste salt and pepper Crucial for flavor.
- as needed olive oil Use generously for sautéing.
Instructions
Preparation
- Gather all ingredients and chop your veggies.
- Rinse the cannellini beans under cold water.
- Measure out the pasta and set it aside.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add diced onion, garlic, carrots, and celery; sauté until soft (about 5-7 minutes).
- Stir in ground beef and cook until browned.
- Add diced tomatoes, broth, water, cannellini beans, and Italian seasoning; bring to a boil.
- Reduce heat to a simmer, add pasta, and cook until tender (about 10 minutes).
Serving
- Taste and adjust seasoning with salt and pepper.
- Spoon the hearty mix into bowls.
- Garnish with fresh herbs or cheese if desired.