Three Bean Pasta
Light, wholesome, and packed with plant-powered goodness, this Three Bean Pasta is a vibrant medley of flavors and textures that’s perfect for a quick, satisfying meal. Featuring a hearty combination of chickpeas, kidney beans, and crisp green beans tossed in a rich tomato-based sauce infused with garlic, oregano, and basil, this dish brings a healthy twist to classic pasta night. The al dente penne perfectly soaks up the savory, zesty sauce, while optional toppings like grated Parmesan and fresh parsley add an extra layer of flavor and freshness. Ready in just 40 minutes, this vegetarian recipe is not only a breeze to prepare but also high in protein and fiber, making it a family-friendly dinner that’s as nourishing as it is delicious. Ideal for busy weeknights or a cozy weekend lunch, it’s a one-pot wonder you’ll turn to again and again.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 400 grams canned diced tomatoes
- 240 grams canned chickpeas, drained and rinsed
- 240 grams canned kidney beans, drained and rinsed
- 150 grams green beans, trimmed and cut into 2-inch pieces
- 120 milliliters vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes, tomato paste, and vegetable broth to the skillet. Stir well to combine.
Season the sauce with dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld together.
Add the chickpeas, kidney beans, and green beans to the sauce. Stir to coat the beans in the sauce and cook for 7-10 minutes, until the green beans are tender but still crisp.
Toss the cooked penne pasta into the skillet with the bean sauce. Mix well to evenly coat the pasta.
Taste the dish and adjust seasoning if needed. Sprinkle with grated Parmesan cheese and chopped parsley for garnish, if desired.
Serve warm and enjoy your hearty Three Bean Pasta!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 844 mg | 18% | |
*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.
