Dairy-Free Pasta with Beans
Looking for a wholesome, plant-based meal that’s bursting with flavor? This Dairy-Free Pasta with Beans is a satisfying combination of gluten-free pasta, vibrant veggies, and protein-packed beans, simmered in a savory tomato and vegetable broth. Infused with aromatic garlic, fresh basil, and a bright touch of lemon juice, this hearty one-pan dish is both comforting and nutrient-rich. Perfect for busy weeknights, it comes together in under 45 minutes and is entirely dairy-free, making it ideal for those with dietary restrictions. Serve this easy vegan pasta recipe warm for an effortlessly wholesome dinner that’s sure to please!
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Recipe Information
Ingredients
- 12 oz gluten-free pasta (such as penne or fusilli)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 14 oz canned diced tomatoes, drained
- 1 cup cooked or canned cannellini beans, drained and rinsed
- 1 cup cooked or canned kidney beans, drained and rinsed
- 1 cup vegetable broth
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for about 3 minutes until the onion becomes translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for another 5 minutes until they start to soften.
Stir in the drained diced tomatoes, cannellini beans, and kidney beans. Cook for 3-4 minutes until everything is heated through.
Add the vegetable broth, salt, black pepper, and red pepper flakes to the skillet. Stir well and let the mixture simmer for about 5 minutes.
Add the cooked pasta to the skillet, tossing well to combine with the sauce. If the pasta seems too dry, gradually add some of the reserved pasta water until you reach your desired consistency.
Remove the skillet from heat and stir in the lemon juice and fresh basil leaves.
Serve immediately while warm, adjusting the seasoning with additional salt and pepper if desired.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 34.8 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3945 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
