Tuscan White Bean Pasta [With Blistered Cherry Tomatoes]
This 7-ingredient, 30-minute Tuscan white bean pasta with blistered cherry tomatoes and basil is a simple, fuss-free last-minute meal packed with plant-based protein, fiber, and bursting with flavor! A healthy, hearty, and customizable high-protein vegan pasta dish!
In a large pot over medium-high heat, cook pasta according to package instructions. Before you strain the pasta, reserve one cup of the pasta water and stir in the bouillon cube. Set it aside.
In a large pan over medium-high heat, heat the vegetable oil. Add the onion, garlic, cherry tomatoes, and basil, and saute for 4-5 minutes, until veggies are tender.
Stir in the angel hair spaghetti, beans, and pasta water.
Save the starchy pasta water: The water you don’t use immediately for this sauce can be stored in the fridge (for 2 days) or the freezer to use in other sauces and stocks. If unsalted, you can also use it to water plants.
Don’t overcook the pasta: I usually cook it for a minute less than the package instructions or until the center of the pasta has just a speck of white for perfectly al dente results.
For a creamy sauce: You could blend some of the white beans with the seasoned pasta water to create a quick, creamy white bean pasta sauce.
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