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Overhead view of a Pottery bowl filled with pasta and beans and is being scooped up by a fork.
4.67 from 9 votes

Tuscan White Bean Pasta

Tuscan White Bean Pasta is a comfort dinner that can be put together in no time. 
Course Main Dish
Cuisine Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 294kcal
Author Ginny McMeans


  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced white onion
  • 1 ½ cups carrots, diced small - 2 carrots
  • ¼ cup water reserved from the carrot water
  • 28 ounces your favorite spaghetti sauce with basil
  • 15 ounces cannellini beans
  • ½ teaspoon dried sage
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 10 ounce linguine, uncooked


  • Heat the oil in a large skillet.
  • Add the onion and saute for about 10 minutes.
  • While the onion is cooking, add the carrots to a medium sized saucepan and cover with water.
  • Cover and bring to a boil. Remove the lid and lightly boil for 10-15 minutes or until the carrots are pierced easily with a fork.
  • While the carrots are cooking - cook the linguine according to package directions.
  • Drain the carrots (reserving ¼ cup of the water).
  • When the onions are done add the sauce and reserved water to the skillet.
  • Add the beans, carrots, sage, salt and pepper and heat through.
  • Drain the linguine and toss with half of the tomato vegetable sauce.
  • If it has cooled off too much - turn the heat back on and heat through quickly.
  • Serve with the remaining heated sauce to be added over the top when served.


Serving: 1Serving | Calories: 294kcal | Carbohydrates: 56g | Protein: 12g | Fat: 3g | Sodium: 1258mg | Potassium: 655mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5920IU | Vitamin C: 11.6mg | Calcium: 80mg | Iron: 3.6mg