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 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.
Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.