Creamy Cherry Tomato Past Recipe with White Beans
Vegan Creamy White Bean Pasta with Roasted Cherry Tomatoes: A healthy and delicious plant-based pasta dish packed with protein and fiber from white beans.
Servings: 4 servings
Ingredients
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 12 ounces penne pasta
- 1 cup great northern beans, rinsed and drained
- 1/2 cup pasta water
Instructions
- Preheat oven to 400 degrees F.
- Toss tohether the tomatoes with the olive oil, salt, pepper, oregano and garlic powder. Place in the oven and bake for 20 minutes.
- Add the beans and stir to combine, then cook another 10-15 minutes until the tomatos are very juicy and slightly browned.
- While the tomatoes are cooking, cook the pasta according to package directions.
- From here, you can either blend together some of the sauce with the reserved pasta water for a creamier pasta OR, add the roasted tomatoes and beans right to the cooked pasta along with some of the pasta water to help make a sauce.
- Taste, adjusting as desired for salt and pepper and serve.