TOMATO, SPINACH & WHITE BEAN PASTA

Estimated reading time: 4 minutes

Pasta with white beans, spinach and roasted tomato sauce is a vegetarian recipe that is perfect if you are following the Mediterranean diet. Plus, it can easily be made into a gluten free meal. Hello, meatless Monday!

I have been trying to eat a little less meat these days and I have many reasons why. First of all, meat is expensive, and I think we are all feeling the increase in food prices across the board. And in case you haven’t heard, meat (beef in particular) is really bad for the environment due to its effect on greenhouse gases and the excessive use of water. Lastly, I’m trying to incorporate more fruits and veggies into my diet and lower the amount of animal fats that I consume to help lower my cholesterol.

Now, I have no intention of becoming a vegetarian because I love meat, all kinds of it! But I do intend to eat a little bit less of it for my health and for the health of our planet. And now my husband is joining me on this journey (kicking and screaming) because I do most of the cooking. He’s a total carnivore.

This pasta with white beans and tomato sauce is a great meal to help kick start the journey because it’s so hearty and filling. The fiber from the beans keeps you full for hours and who doesn’t love pasta?? I use gluten free pasta (farfalle) in this dish, but you can use any kind, shape and size you want.

I also add a good quality parmesan cheese blend at the end to help bring this meal together. But if you are going the vegan (not vegetarian) route then simply omit it. Honestly, I didn’t miss the meat and my husband agreed as well.

Ingredients

Instructions

1. Roast the tomatoes, shallot, garlic, beans in olive oil and wine.
2. Add the tomato paste, lemon juice, spinach and pasta.
3. Top with cheese and basil and enjoy!

You really can make a difference by incorporating 1-2 meatless meals per week or by eating more fish. CHECK THIS ARTICLE OUT! Also check out my GROUPER MATECUMBE, FISH COCONUT CURRY, SPICY KANI (CRAB) SALAD or MOROCCAN SALMON BOWL for more pescatarian dinner ideas.

If you are looking for some other vegetarian options, you can try my CREAMY SPINACH AND MUSHROOM PASTA, HEALTHY BAKED POTATO SOUP or CREAM OF ZUCCHINI SOUP. They do contain milk or cream in them though so substitute coconut milk or plant-based milk for a true vegetarian or vegan meal.

Let me know what you think! I love to hear from y’all. Fill out the form below for any questions or comments plus give this recipe a star rating, it really helps!

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Roasted tomato, Spinach and White bean pasta

This is such a simple recipe, just let the oven do all of the work. This vegetarian meal comes together in about 30 minutes and requires minimal work. This is perfect if you are following the Mediterranean diet. Use gluten free pasta to make this a gluten free meal.

Course Main Course

Cuisine American, Gluten free, Healthy, Italian, Mediterranean, Vegan, Vegetarian

Keyword 30 minute meal, Cherry tomatoes, Gluten free pasta, Healthy pasta recipe, Mediterranean diet, Spinach and white bean pasta, Vegetarian pasta dish

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 287kcal

Ingredients

• 3 cup Cherry tomatoes whole
• 1 medium shallot diced
• 2 clove Garlic sliced or minced.
• 2 tbsp olive oil extra virgin
• 5-6 oz White wine Sauvignon Blanc
• 14 oz White bean, drained. Cannellini or great northern
• 2 tbsp Tomato Paste
• 2 tbsp Lemon juice 1/2 lemon
• 10 oz Spinach 1/2 bag
• 10 leaves Basil
• 8 oz Pasta Farfalle
• ¼ cup Starchy pasta water
• ¼ cup Parmesan cheese optional

Instructions

• Preheat oven to 425 degrees F.
• In a large cast iron skillet or oven safe skillet add the cherry tomatoes, shallot, garlic, olive oil, wine and white beans. Stir and place in oven for 15 minutes or until the tomatoes start to break down and release their juices.
• While the tomatoes are roasting, start boiling the pasta according to package directions. Drain pasta and reserve 1/4 cup of starchy cooking liquid.
• Remove the tomato mixture from the oven and place on the stove on medium-low heat. Stir to break down the tomatoes then add the tomato paste and lemon juice. Add the spinach one handful at a time and allow the spinach to wilt before adding more.
• Add the pasta and the starchy pasta water to the pan along with the parmesan cheese (if using). Mix well and serve.

Notes

Nutritional values based on the use of gluten free pasta and parmesan cheese in this meal. 

CAL 287    CARB 37g    FAT 9g    PROTEIN 12g    FIBER 8g    SUGAR 3g    NACL 393mg