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Weeknight • Vegetarian

Creamy Tomato and White Bean Rigatoni

This comforting and hearty vegetarian pasta combines creamy tomato sauce, tender white beans, and rigatoni for a truly satisfying meal.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
Creamy Tomato and White Bean Rigatoni

Sometimes, you just need a big bowl of comforting pasta that's both hearty and incredibly easy to make. This Creamy Tomato and White Bean Rigatoni delivers! With a rich, velvety sauce, tender white beans for added protein, and the satisfying chew of rigatoni, it's a vegetarian dream come true. You'll love how quickly this satisfying dish comes together.

Ingredients

Yield: 4 servings

Main

  • 12 oz rigatoni pasta (or other short pasta)
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes (optional, for a kick)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.

  2. Step 2

    While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

  3. Step 3

    Stir in the crushed tomatoes, rinsed and drained cannellini beans, vegetable broth, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer. Reduce heat to low, cover, and let simmer for 10-12 minutes, allowing the flavors to meld.

  4. Step 4

    Remove the lid and stir in the heavy cream and 1/2 cup Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the sauce is heated through and slightly thickened. Taste and adjust seasoning with salt and black pepper as needed.

  5. Step 5

    Add the drained rigatoni to the sauce and toss to combine. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

  6. Step 6

    Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese, if desired. A side of crusty bread is wonderful for soaking up the sauce!

Tips

  • For a richer flavor, you can sauté 1/2 cup of finely diced carrots and celery along with the onion.
  • If you don't have cannellini beans, great northern beans or even chickpeas would work well.
  • Make sure to reserve some pasta water! It's your secret weapon for achieving the perfect sauce consistency.

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