Vegan Pasta with Beans
Delight in the wholesome and flavorful experience of Vegan Pasta with Beans, a perfect weeknight meal that’s nutritious, vibrant, and incredibly satisfying. This recipe combines tender whole wheat pasta with protein-packed cannellini beans and a colorful medley of sautéed garlic, red onion, spinach, bell pepper, and juicy cherry tomatoes. Enhanced with zesty lemon juice, aromatic dried herbs like oregano and basil, and finished with a sprinkle of savory nutritional yeast, this dish is a plant-based powerhouse full of bold flavors and textures. Ready in just 35 minutes, this quick and easy vegan dinner is ideal for busy lifestyles while bringing a healthy balance to your plate. Serve warm and enjoy the comforting harmony of every bite! Keywords: vegan pasta recipe, plant-based dinner, quick vegan meal, whole wheat pasta recipe, beans and veggies pasta.
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 medium red onion
- 1 red bell pepper
- 1.5 cups cherry tomatoes
- 4 cups spinach leaves
- 15 ounces cooked cannellini beans
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the vegetables. Mince the garlic cloves, dice the red onion, and chop the red bell pepper. Halve the cherry tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the diced red onion and chopped red bell pepper to the skillet. Sauté for 5 minutes until the onion is translucent.
Stir in the halved cherry tomatoes and cook for another 3 minutes until they start to soften.
Add the spinach leaves to the skillet and sauté for 2 minutes until wilted.
Drain and rinse the cooked cannellini beans. Add them to the skillet along with the lemon juice, dried oregano, dried basil, salt, and black pepper. Stir well and cook for another 3 minutes until everything is heated through.
Combine the cooked pasta with the vegetable and bean mixture. Toss everything together to ensure the pasta is well coated.
Remove from heat and sprinkle with nutritional yeast before serving.
Taste and adjust the seasoning if needed. Serve the pasta warm and enjoy!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 22.6 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4853 mg | 103% | |
*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.
