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+ servings

Mediterranean Pasta with White Beans, Feta & Rocket

A tasty, simple vegetarian pasta dinner packed with white beans, fresh tomatoes, cheeses, herbs and arugula / rocket! Perfect for a weeknight dinner, you will love the mix of flavors and textures. With fresh tomatoes and greens, this is a fresh and healthy meatless meal with lots of protein in the mix.
5 from 3 ratings


  • 250 g (9 oz) Pasta shells
  • 1 can white beans, cannellini or butter beans work well
  • 500 g (18 oz) cherry tomatoes
  • 1 Tbsp white wine
  • 5 cloves garlic, sliced
  • 4 Tbsp kalamata olives, chopped
  • 1 Tbsp capers
  • 200 g (7 oz) feta cheese, crumbled
  • 60 g (2 oz) parmesan cheese, grated
  • A couple handfuls of rocket / arugula
  • 1 bunch of basil, chopped finely
  • 1 bunch of mint, chopped finely (optional but tasty!)


  • Start your pasta cooking according to package instructions.
  • Over a medium heat, saute the tomatoes, garlic, olives and capers in a shallow casserole dish or large saucepan. Cook until the garlic is softening and then add the wine.
  • Cover and allow to cook for 3-5 minutes, opening regularly to stir and let out steam, until the tomatoes are starting to burst. The longer you cook them the more they will break down. You can decide if you want them more whole, or more saucy. Either way is good!
  • Add the white beans, herbs and cheeses (reserve a little bit of each cheeses for topping). Mix over a low heat until everything is incorporated. Turn the heat off until the pasta is cooked.
  • Once cooked, drain the pasta and add to the pan with the tomatoes. Stir through.
  • Turn off the heat and add the rocket / arugula. Stir through until just starting to wilt.
  • Serve, with the reserved cheese on top.
Serving: 1g, Calories: 433kcal, Carbohydrates: 48g, Protein: 23g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 858mg, Fiber: 8g, Sugar: 7g