Pasta with Beans
Ready in just 45 minutes, this comforting Pasta with Beans recipe is a hearty and wholesome dish perfect for weeknight dinners or meal prep. Featuring tender penne pasta tossed in a flavorful tomato-based sauce enriched with creamy cannellini beans, aromatic garlic, and herbs like oregano and thyme, this recipe combines simplicity with robust, rustic flavors. A generous splash of vegetable broth adds depth to the sauce, while fresh parsley and a sprinkle of Parmesan cheese provide the perfect finishing touch. Packed with protein, fiber, and vibrant Italian-inspired ingredients, this one-pot comfort meal is as nutritious as it is delicious. Serve it warm with a side of crusty bread for a satisfying, vegetarian dinner the whole family will love. Keywords: pasta with beans, penne with cannellini beans, Italian pasta recipe, vegetarian dinner ideas, quick and easy pasta recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Penne pasta
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 400 grams Canned tomatoes
- 400 grams Canned cannellini beans
- 500 milliliters Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 50 grams Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Chop the onion and mince the garlic cloves. Add the onion to the skillet and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic, dried oregano, and dried thyme to the skillet. Cook for an additional 2 minutes, stirring frequently, until fragrant.
Pour in the canned tomatoes and vegetable broth. Stir well to combine and bring the mixture to a simmer.
Rinse and drain the canned cannellini beans, then add them to the skillet. Season with salt and black pepper.
Allow the sauce to simmer for 10 minutes, stirring occasionally, until it thickens slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Cook for another 2 minutes to heat through.
Finely chop the fresh parsley and grate the Parmesan cheese.
Serve the pasta warm, garnished with fresh parsley and a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 5475 mg | 238% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 25.5 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3780 mg | 80% | |
*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.
