Soy-Free Pasta with Beans
Elevate your pasta night with this vibrant Soy-Free Pasta with Beans, a wholesome dish that’s both allergy-friendly and packed with Mediterranean-inspired flavors. Featuring gluten-free brown rice pasta, this recipe combines the earthy creaminess of cannellini beans with the briny bite of Kalamata olives, fresh basil, and tangy lemon juice. A medley of sautéed red onion, red bell pepper, and juicy cherry tomatoes creates a colorful, nutrient-rich sauce that’s as delightful to the eyes as it is to the palate. Ready in just 40 minutes, this easy and nourishing meal is perfect for weeknight dinners or entertaining guests. Serve hot and enjoy a pasta dish that’s gluten-free, soy-free, and effortlessly delicious!
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Recipe Information
Ingredients
- 12 ounces Brown rice pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Red onion
- 1 medium Red bell pepper
- 1.5 cups Cherry tomatoes
- 15 ounces Canned cannellini beans
- 0.5 cup Kalamata olives
- 0.5 cup Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the brown rice pasta. Cook according to the package instructions until al dente, then drain and set aside.
Meanwhile, mince the garlic cloves. Dice the red onion and red bell pepper. Halve the cherry tomatoes and slice the Kalamata olives.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced red onion, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the diced red bell pepper to the skillet and continue to sauté for another 3 minutes until it begins to soften.
Stir in the halved cherry tomatoes and cook for 5 minutes until they start to break down and release their juices.
Rinse and drain the canned cannellini beans, then add them to the skillet. Stir in the sliced Kalamata olives.
Season the mixture with salt and black pepper. Allow it to cook for another 5 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet and toss to combine it with the sauce and vegetables.
Add the lemon juice and fresh basil leaves, torn into pieces, to the pasta. Toss everything together once more.
Serve the pasta hot, garnished with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 366.7 g | 133% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 16.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3137 mg | 67% | |
*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.
