My Veggie Chef

Pasta with Creamy Cannellini Sauce


In this divine dish, al dente penne pasta is tossed in a garlicky tomato sauce with Italian herbs and tender cannellini beans. The sauce may be pureed in a food processor (optional) for extra creamy goodness!


  • Basil
  • Crushed Red Pepper
  • Garlic
  • Great Northern Beans
  • Marjoram
  • Onions
  • Parsley
  • Penne
  • Pepper
  • Salt
  • Tomatoes
Cook Time
20 min
Pairs With
White Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Bring 2 quarts water to a boil in a large pot. Add pasta to pot and cook 8-10 minutes or until pasta is al dente. Drain and set aside.
  3. Meanwhile, heat 1 tablespoon oil of choice in a large skillet over med/high heat. Add onions to skillet and cook until softened, about 5 minutes.
  4. Add tomato/bean mixture to skillet and bring to a bubble over med/high heat. Add a bit of water if a thinner sauce is desired. Simmer 15 minutes to allow flavors to meld. Season to taste with salt and pepper.
  5. The pasta may now be tossed with the sauce and served. Alternatively, you may puree the sauce in a food processor for a smooth, creamy sauce before adding pasta. Both options are delicious. Serve with a side salad and red wine!


  • White Wine
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