Pasta with Red Kidney Beans
Elevate your pasta night with this hearty and flavorful Pasta with Red Kidney Beans recipe, a comforting dish that's as nutritious as it is delicious. Perfectly al dente pasta is tossed in a rich tomato-based sauce infused with aromatic garlic, onions, dried oregano, and basil. Hearty red kidney beans add a boost of plant-based protein and a creamy texture, making this a satisfying meal for vegetarians and meat-lovers alike. A pinch of red chili flakes adds optional heat, while a sprinkle of Parmesan and fresh parsley takes it to gourmet levels. Ready in just 35 minutes, this easy weeknight dinner is ideal for busy families or anyone craving a wholesome Italian-inspired meal. Serve it hot and watch it disappear—this crowd-pleaser is sure to become a staple in your recipe rotation! Keywords: pasta with beans, vegetarian pasta, kidney bean recipes, quick weeknight dinners, hearty pasta dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g pasta (penne or fusilli)
- 400 g canned red kidney beans (drained and rinsed)
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 400 g canned diced tomatoes
- 120 ml vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red chili flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 30 g parmesan cheese (grated, optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes, vegetable broth, dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Stir well and let the sauce simmer for 10 minutes, stirring occasionally.
Fold in the red kidney beans and cook for an additional 5 minutes, allowing the beans to heat through and absorb the flavors.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with grated parmesan cheese (if using) and fresh parsley. Enjoy your hearty and delicious Pasta with Red Kidney Beans!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 22.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2570 mg | 55% | |
*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.
