This bright, comforting pasta combines tender linguine, hearty cannellini beans, fresh basil, and juicy cherry tomatoes in a fragrant garlic-lemon sauce. It’s a simple, satisfying dish that comes together quickly and makes an excellent weeknight dinner.
Why You’ll Love This Recipe
This recipe is perfect when you want something wholesome yet fast. The combination of beans and pasta provides great texture and natural creaminess without any heavy ingredients. Fresh lemon, basil, and tomatoes keep the flavors vibrant, while the garlic-infused olive oil adds depth. It’s budget-friendly, nourishing, and ready in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 ounces dried linguine
¼ cup olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes (or less for a milder dish)
1 can (15.5 ounces / 439 grams) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 teaspoon salt, plus more to taste
1 cup fresh basil leaves, roughly chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
In a large skillet over medium-low heat, warm the olive oil until shimmering. Add the minced garlic and cook for about 5 minutes, stirring often, until golden brown.
Sprinkle in the red pepper flakes and sauté for about 30 seconds.
Add the cannellini beans, cherry tomatoes, 1 teaspoon of salt, and ½ cup of the reserved pasta water. Stir, increase the heat to medium, and bring to a gentle boil. Lower the heat and let it simmer for 5 minutes. Add more pasta water if the mixture becomes too dry.
Add the cooked linguine to the skillet. Toss with tongs to coat the pasta evenly, cooking about 1 minute until heated through.
Remove from heat and stir in the fresh basil, lemon juice, and lemon zest. Add additional salt and black pepper to taste.
Serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Creamy version: Add ½ cup full-fat coconut milk or a vegan cream alternative during the simmering step.
Extra protein: Add sautéed seitan or baked tofu for a more substantial meal.
Pesto twist: Stir in a few tablespoons of vegan pesto at the end.
More veggies: Add mushrooms, spinach, broccoli rabe, asparagus, or kale for additional nutrition and texture.
Storage/Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water until warmed through, or microwave in short intervals, covered with a damp paper towel, stirring between bursts.
FAQs
Can I use gluten-free pasta for this recipe?
Yes, simply replace the linguine with your preferred gluten-free pasta.
Can I use a different type of bean?
Yes, any mild white bean works well, including navy beans, butter beans, or great northern beans.
Is the dish very spicy?
It has mild heat from the red pepper flakes. Reduce or omit them for a non-spicy version.
Can I prepare this ahead of time?
You can cook the pasta and sauce components in advance, but add the basil and lemon right before serving for the freshest flavor.
What pasta shapes work best?
Linguine is ideal, but spaghetti, fettuccine, or short pasta like penne will also work.
Can I make the sauce without tomatoes?
Yes, but the tomatoes add moisture and tang. If omitting, increase the pasta water slightly.
Can I add vegetables directly to the sauce?
Absolutely. Sauté mushrooms, spinach, or other vegetables before adding the beans.
What type of olive oil should I use?
Extra-virgin olive oil gives the best flavor since it forms the base of the sauce.
Will the pasta cooking water really make a difference?
Yes. The starch in it helps the sauce cling to the pasta and improves texture.
Can I serve this cold as a pasta salad?
This recipe is best served warm, but leftovers can be enjoyed chilled if desired.
Conclusion
Lemony White Bean Pasta is a vibrant, wholesome dish that proves weeknight meals can be both simple and satisfying. With fresh herbs, hearty beans, and a bright lemon-garlic sauce, it offers big flavor with minimal effort. Whether served as a quick dinner or a light lunch, it’s a recipe you’ll return to again and again.
Lemony White Bean Pasta is a quick, vibrant weeknight dish featuring tender linguine, cannellini beans, cherry tomatoes, and fresh basil tossed in a garlic-lemon olive oil sauce. It’s nourishing, budget-friendly, and full of fresh flavor.
Ingredients
10 ounces dried linguine
¼ cup olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes (optional, to taste)
1 can (15.5 oz) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 teaspoon salt, plus more to taste
1 cup fresh basil leaves, roughly chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
In a large skillet over medium-low heat, warm the olive oil. Add garlic and sauté for about 5 minutes until golden and fragrant.
Stir in red pepper flakes and cook for 30 seconds.
Add cannellini beans, cherry tomatoes, salt, and ½ cup reserved pasta water. Bring to a gentle boil, then reduce heat and simmer for 5 minutes. Add more water as needed.
Add cooked linguine to the skillet. Toss to coat and cook for 1 minute until heated through.
Remove from heat and stir in basil, lemon juice, and lemon zest. Season with additional salt and black pepper to taste.
Serve immediately.
Notes
Use gluten-free pasta for a gluten-free version.
Add coconut milk or vegan cream for a creamy variation.
Stir in pesto for a herby twist.
Include sautéed vegetables like spinach, mushrooms, or asparagus for added nutrition.
Add vegan protein like tofu or seitan to make it more filling.
