Clara’s White Bean Florentine Pasta

A perfect one-pot pantry meal!

free of gluten, dairy/casein, soy, and corn (if using corn-free pasta)

Created by Clara Ogren-Rubalcaba, shared with permission

2 cups (16 oz.) dry gluten free pasta (penne, linguini, spiral, etc..)

2 tbsp. olive oil, halved

½ onion, finely chopped

2 cloves garlic, minced

1-2 cups baby bella (or button) mushrooms, sliced

1 tablespoon Italian seasoning

¼ teaspoon - ½ teaspoon dried red pepper flakes

1 (15 oz.) can of cannellini/northern beans (drained & rinsed)

1 (15 oz.) can petite diced tomatoes (drained)

1 (7 oz.) bag of fresh baby spinach

Toasted pine nuts, for garnish


Cook gluten free pasta according to package directions until “al dente.” Drain pasta, rinse with cold water & stir 1 tbsp. of olive oil over pasta. Set pasta aside.

Add remaining 1 tbsp. olive oil in a large heavy-bottomed or cast iron skillet. Saute chopped onion in hot oil until translucent & soft. Add minced garlic, sliced mushrooms, and seasonings and continue to saute for an additional 2-3 minutes until mushrooms are soft. Add diced tomatoes and fresh baby spinach. Continue to stir & saute for 3-4 minutes until vegetables are heated through. Lastly, add in cannellini beans & cooked gluten free pasta and cook an additional 3-5 minutes until pasta is heated through. Serve immediately. Makes 4-5 servings.