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Tuscan white bean pasta

Tuscan white bean pasta


Wholewheat pasta here gives you more fibre than regular pasta

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2089kj 496kcal
  • Fat
    Med 19%
  • Saturates
    Med 28%
  • Sugar
    Low 10%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 64g


  • 50g Co-op diced pancetta
  • 1 large onion, finely sliced
  • 2 x 225g packs Co-op piccolo cherry tomatoes, halved
  • 6 garlic cloves, finely chopped
  • 1 tbsp Co-op olive oil
  • Large pinch chilli flakes (optional)
  • 400g can Co-op cannellini beans, drained and rinsed
  • 250ml hot vegetable stock, made with ½ stock cube
  • 300g Co-op wholewheat fusilli
  • 125g ball Co-op mozzarella, torn
  • 25g pack basil, leaves only, torn


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the pancetta in a roasting tin and roast for 10 mins, until beginning to crisp
  3. Add the onion, tomato, garlic and olive oil, then mix everything together
  4. Season and sprinkle over the chilli flakes, if using, then roast in the oven for a further 10 mins
  5. Add the cannellini beans and stock, stir well and return to the oven for 10 mins more, until the tomato and onion are soft
  6. Mash some of the cannellini beans into the juices to thicken the sauce a little
  7. While the bean mixture is in the oven, cook the pasta according to the pack instructions. Drain well
  8. Add to the roasting tin and toss with the sauce to coat the pasta thoroughly
  9. Serve scattered with the mozzarella and torn basil