White Bean Pasta with Sun-Dried Tomatoes and Olives

This Mediterranean-inspired pasta comes together in 30 minutes or less and is comprised mostly of pantry ingredients—perfect for a weeknight meal! It’s nutrient-dense, plant-based, and loaded with flavor. And the best part is it can be served hot or cold for ultimate convenience.


1 (16 oz) package bowtie pasta

1 (8.5 oz) jar oil-packed sun-dried tomatoes

8 cloves garlic, minced

1 (15.5 oz) can great northern or cannellini beans, rinsed and drained

½ cup sliced kalamata olives

½ teaspoon sea salt

¼ cup pine nuts

¼ cup grated parmesan cheese

2 tablespoons chopped Italian parsley

2 tablespoons chopped basil


Bring a large pot of water to a boil on the stovetop. Add the pasta and cook for 13-15 minutes or until al dente. Drain pasta and set aside.

In a large skillet or frying pan over medium heat, add ¼ cup of oil from the jar of sun-dried tomatoes (or substitute olive oil) and sauté the garlic for 1 minute or until fragrant, being careful not to burn it. Slice the sun-dried tomatoes into bitesize pieces before adding them to the pan along with the beans, olives, and sea salt. Cook for another 1-2 minutes or until the ingredients are heated through.

Turn off your heat source and add the cooked pasta, pine nuts, parmesan cheese, parsley, and basil and mix together well. Serve immediately for warm pasta or let cool in the refrigerator for 20-30 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-5 days.


Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!

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