Creamy Sausage & White Bean Pasta

There’s something satisfying about a bowl of creamy pasta on a cold night, especially when it’s loaded with flavour and comes together in under 30 minutes. This Creamy Sausage & White Bean Pasta strikes the perfect balance between hearty and wholesome. It’s rich without being heavy, and sneaks in a good dose of veggies and fibre thanks to the beans and fresh vegetables.

The real star here is Italian sausage, browned until golden and packed with flavour. The sauce gets a savoury boost from hot chicken stock and is finished with starchy pasta water and a generous handful of Parmesan, giving it a glossy finish without needing cream.

Why you’ll love this Creamy Sausage & White Bean Pasta

This pasta is everything you want in a winter weeknight dinner, it’s hearty, flavour-packed, and ticks all the boxes for comfort food. Here’s why it stands out:

It’s rich without the cream: The sauce gets its glossy finish from pasta water, grated Parmesan, and simmered stock, no need for cream. It’s indulgent without being overly rich, and you still get that silky coating on every piece of pasta.

Sausages = instant flavour: Italian sausages are the flavour backbone here. Once they’re browned off, they release loads of flavour into the pan — salty, spiced, and meaty — which forms the base of the sauce. There’s minimal seasoning required because the sausages do most of the heavy lifting.

Packed with hidden veg: This is one of those meals where you can sneak in more veg without even trying. The finely chopped carrot, celery, onion, and zucchini soften into the sauce, adding depth and goodness without overpowering the dish. It’s a great way to use up what’s in the fridge and add some colour to your bowl.

Cannellini beans for extra substance: The beans bring a subtle creaminess and an extra hit of protein and fibre. They help bulk out the meal, making it satisfying and nourishing, especially if you’re feeding hungry mouths after a long day.

Crowd-pleaser with flexibility: Whether you’re cooking for family, housemates, or teammates, this pasta always gets a good reaction. It’s easy to scale up, reheats nicely, and can be served straight from the pan at the table. Want to go gluten-free? Swap the pasta. Prefer pork or chicken sausage? Go for it.

Minimal dishes: It’s basically a one-pan sauce plus one pot for pasta. Less mess = more time to relax.

How to make this Creamy Sausage & White Bean Pasta

Brown your sausage meat until it’s golden and smells amazing. Then throw in your chopped veg (onion, garlic, carrot, celery, zucchini) and let them soften into the mix. Pour in hot chicken stock and let it simmer gently so the flavours deepen while you cook your pasta.

Right before serving, stir through a tin of cannellini beans, the cooked pasta, a big handful of Parmesan, chopped parsley, and a splash of pasta water to bring it all together. The result? A creamy, silky sauce that clings to every bite of pasta. Spoon it into bowls and don’t forget a little extra cheese on top!

Tips for success

Don’t skip the pasta water — it’s the secret to a silky sauce.

Use good-quality sausages — they carry a lot of the flavour.

Chop the veggies finely so they melt into the sauce.

Add a pinch of chilli flakes if you like a bit of heat.

For extra greens, stir in baby spinach at the end.

Macro Breakdown (per serve – based on 6 serves)

Calories: 565 kcal

Protein: 31g

Carbohydrates: 48g

Fat: 27g

Fibre: 7g

Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.

Creamy Sausage & White Bean Pasta

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 6 Italian sausages, casings removed

• 1 cup hot chicken stock

• ½ cup reserved pasta water

• ½ cup grated Parmesan

• 400g can cannellini beans, drained and rinsed

• 2 garlic cloves, finely chopped

• 1 small carrot, finely chopped

• 1 celery stick, finely chopped

• ½ brown onion, finely chopped

• 1/2 chilli, finely chopped

• 1 small zucchini, chopped

• 500g pasta (rigatoni, penne, or your choice)

• ¼ cup fresh parsley, finely chopped

• 1 tbsp olive oil, for cooking

• Salt & pepper, to taste

Directions

• Heat the olive oil in a large pan over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook until browned and cooked through.
• Add the onion, garlic, carrot, celery, chilli and zucchini to the pan and cook for 4–5 minutes until softened.
• Pour in the hot chicken stock, lower the heat slightly, and let it simmer gently while you cook the pasta. This will help the sauce reduce and develop flavour.
• Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
• Add the cannellini beans to the sausage mixture. Then stir in the cooked pasta, Parmesan, parsley, and reserved pasta water. Toss everything together until the sauce is glossy and coats the pasta. Season to taste with salt and pepper.
• Divide between bowls and top with extra Parmesan if you like.

Recipe Video